Salmon & Pea Risotto with Spinach, Watercress & Pea Pesto

Salmon & Pea Risotto with Spinach, Watercress & Pea Pesto

My timehop memories reminded me of this delicious dish today so i thought i would share the recipe. This is an ideal mid-week meal which i found on the website and takes less than half an hour to prepare and serve.

If you are not keen on fish you can easily switch and have chicken or add some more greens like asparagus, courgette or green beans to make a veggie version

Ingredients (Serves 2)
– 2 salmon fillets
– ½ tsp chilli flakes
– 150g frozen peas
– 100g bag watercress, spinach and rocket
– 2 tbsp grated parmesan
– 1 tbsp olive oil
– 2 garlic cloves, finely chopped
– 4 spring onions, finely chopped
– 150g risotto rice
– juice and zest of ½ lemon
– 500ml chicken or veg stock

Instructions
– Squeeze lemon juice and sprinkle the chilli flakes onto the salmon fillets and cook in the oven for about 15-20 minutes at 180⁰
– Cook the peas in boiling water for 2 minutes then drain and place half the peas in a food processor, along with half the watercress, spinach & rocket leaves, all the grated Parmesan and 2 tablespoons of water. Blitz to a chunky purée and put to one side
– In a large wide-based pan heat the olive oil then add the garlic and spring onions, cook for 2-3 minutes until softened. Stir in the risotto rice and lemon zest
– Add a small amount of stock to the pan, continue to cook at a medium heat, stirring constantly, until all the stock has been absorbed. Then continue to add the remaining stock to the pan with a good glug at a time, allowing it to be absorbed before adding the next. This will take about 15 minutes
– Once all the stock has been absorbed into the risotto, add in the lemon juice, the chunky pea purée and the reserved peas and give everything a stir
– Serve with the salmon fillet on top, a drizzle of the pea purée, a lemon wedge on the side and enjoy!