Coriander Salmon with Pea Risotto
This superb risotto recipe has to be tried to be believed. Served with baked salmon fillets topped with our zesty Sacla’ Coriander Pesto, there is a beautiful contrast between the fragrant fish and the creamy rice.
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Cook Time
40 mins
Serves
4
Ingredients
- 20g butter, plus a little extra
- 1 tsp. olive oil
- 4 shallots, finely chopped
- 150g risotto rice
- 130ml dry white wine
- 700ml vegetable stock, kept simmering
- 250g frozen peas
- 25g parmesan, finely grated
- 3 tbsp. Sacla’ Fresh Coriander & Chilli Pesto
- 4 fillets salmon
- Pea shoots to serve
How to make the recipe
- Preheat oven to its hottest setting
- Heat the butter and oil in a saucepan and add the shallots
- Soften for 5 minutes over a medium heat, then add the rice
- Coat rice well in the butter and oil and fry for a further minute
- Turn up the heat, add the wine and let it bubble until it has almost evaporated
- Add the stock a ladleful at a time, over a medium heat, stirring constantly and waiting until each ladle has been absorbed before adding the next
- When the rice is tender, add the frozen peas and half the Parmesan, and continue to stir for a couple of minutes
- Stir in Sacla’ Fresh Coriander Pesto and a knob of butter, cover and leave to stand
- Top each salmon fillet with 1 tsp Fresh Coriander Pesto, place on an oiled baking sheet and bake for 5-8 minutes
- Serve with the risotto and top with pea shoots
