Instructions

1. Place the rice in a pan with half the stock and bring to a fast simmer. Place a tightly fitting lid onto the pan, turn down the heat to the lowest setting and cook for another 10 minutes. Turn off the heat and leave the lid on to partially cook the rice until you’re ready to cook the risotto (Tip: You can do this step up to 2 days before you cook the main dish)
2. In a sauté pan on a medium heat add the olive oil, fennel and onion, cook stirring often till soft and just starting to colour. Add the wine and increase the heat until the wine is almost totally evaporated.
3. Warm the 2 remaining cups of stock in a small pan.
4. Add the semi-cooked rice to the sauté pan with ½ cup of hot stock and stir until all most of the liquid has been absorbed. Add the rest of the stock ½ cup at a time. Stir until the rice becomes soupy and is tender but still has a little bite. Stir in the smoked salmon with the can juices, lemon zest, butter, snap and normal peas and the grated parmesan.
5. Stir until the salmon is hot and the peas turn a bright green. Check seasoning. Scatter with chopped dill. Serve whilst hot, with a little shaved parmesan.

• Servings : 4
• Ready in : 55 Minutes
• Course : Dinner
• Recipe Type : Risotto
• Ingredient : Salmon