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Salmon risotto
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.

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


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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