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A
divine no-stir risotto (that's right, no stirring required!)
with salmon, zucchini, peas, fresh dill, and lemon. We use
canned Alaskan red salmon for this dish because it's so convenient,
comes from unpolluted waters, and is rich in health-giving
omega-3 fatty acids.
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| 3
tablespoons extra
virgin olive oil |
| 1
onion—finely chopped |
| 2
cloves garlic—finely
chopped |
| 1
teaspoon finely chopped lemon zest |
| 1
zucchini (courgette)—sliced into rounds |
| 1
cup arborio rice |
| 1/2
cup white wine |
| 2
cups vegetable or chicken stock |
| 1
tablespoon roughly chopped fresh dill |
| 1
teaspoon sea salt |
| 1/2
teaspoon freshly ground black pepper |
| 1/3
cup frozen green peas—thawed |
| 7
oz (210g) canned Alaskan red salmon—bones and skin
removed and broken into chunks |
| 1
tablespoon lemon juice |
|
1/3
cup finely grated Parmesan cheese
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HEAT
2 tablespoons of the olive oil in a large saucepan over a
medium heat and cook the onion for 5 minutes. ADD the garlic,
lemon zest and zucchini and cook for another 3 minutes. ADD
the rice and cook for a minute, stirring to coat the rice
grains with oil. POUR in the wine and stock, add the dill,
salt and pepper and bring to the boil. COVER with a lid, reduce
the heat to low and cook for 18 minutes. ADD the peas and
salmon on top and cook, covered, for another 2 minutes. STIR
in the reserved tablespoon of olive oil, the lemon juice and
cheese and mix until well combined.
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