Anna's salmon and mixed herb risotto

A plate of herby risotto, sitting on a bed of green herbs on a wooden board, with flaked pieces of salmon placed on top with green garnish.

On Tuesday 21st April, Anna Haugh joined us in the studio to cook a delicious salmon and mixed herb risotto - perfect for a relaxed home cook!

Ingredients

  • 250g arborio risotto rice

  • 2 salmon fillets

  • 1 banana shallot

  • 1 clove garlic

  • 50g unsalted butter

  • 500ml veg stock

  • 300ml white wine

  • 1 lemon

  • 50g Parmesan

  • 1 bunch of fresh thyme

  • 1 bunch of fresh parsley

  • 1 bunch of fresh mint

  • 1 bunch of chives

  • Frozen peas (optional)

Method

  1. Add the salmon fillets to a saucepan of water (medium heat) and poach for 6 mins or until just cooked. Remove from the pan and put to one side.

  2. Gently melt the butter in a large pan. Add the shallot and garlic, stirring for 1-2 mins before adding the rice. Cook for another two minutes, stirring to get the rice properly coated.

  3. Pour in the white wine, turn up the heat to medium, and cook until it has evaporated.

  4. Keeping the pan on the heat (or re-heating the base if returning to a batch cook), start adding and stirring in the vegetable stock. Add about a quarter at a time, stirring now and then until it has been absorbed by the rice, before adding the next one.

  5. With the final addition of the vegetable stock, flake up the salmon with a fork and gently stir into the risotto (along with peas as an option). Cook for another 3-4 minutes until all the ingredients are heated through.

  6. Remove from the heat and stir through the mixed herbs, lemon zest and parmesan. Serve and enjoy!