I made this risotto like the risotto verde with charred brussel sprouts but turned it into a fresh spring like version. If I had any asparagus left I would have used that instead of peas but this was a “I need to go shopping but I can’t be bothered” kind of meal so I just used what I had. It turned out nicely and the kids liked it.
You don’t have to make it green, just add the stock as normal.
3 T olive oil plus a knob of butter
1 onion or a leek, finely chopped
2-3 carrots or celery stalked finely chopped
1 small fennel bulb, finely sliced
2-3 garlic cloves
300g aborio rice
1/2 cup white wine (optional) I never have white wine!
7 cups hot stock - I used half fish, half fennely vegetable stock
1.5 cup baby peas
handful of greens (optional)
zest and juice of a lemon
200g or so of smoked salmon
salt and pepper
chopped herbs to finish - I used a mix of parsley, dill and chives
Saute the onion, fennel, carrots or celery with the garlic and olive oil and a bit of butter until soft. Add in the rice and stir to coat and lightly toast. Add wine if using and cook off.
Add in stock, I did it in 2 batches and saved one cup of hot stock to blitz with half a cup of peas, and some greens for the end. When the rice is just about cooked, add in the last green cup of stock. Taste it now and season it and check that the rice is cooked. Add in a knob of butter and the peas (or asparagus) and cover and rest for 5 minutes.
Add in the herbs and lemon juice and zest. Stir through the salmon or serve on top. I did half and half.