Lemon & Dill Salmon Risotto

Ingredients

2 Tassal Quick & Healthy frozen Tasmanian
    salmon fillets
1 brown onion finely chopped
1 garlic clove, crushed
1½ cups arborio rice
1.7L seafood or vegetable stock
125g Parmesan cheese, grated
2 tablespoons dill, chopped
80g butter, diced
1 lemon, zested & juiced
100g baby peas
Salt and pepper to taste

Defrost salmon in refrigerator overnight. Heat stock in saucepan and set aside. Melt half the butter in a large saucepan over a medium heat.

Sauté onion for 3 minutes, then add garlic and sauté for another 30 seconds. Add rice and stir for 1 minute. Add stock to rice a little at a time, stirring over low medium heat until stock is absorbed and the rice is tender and creamy. Add salmon and cook for another 2 – 3 minutes or until salmon is cooked.

Gently fold through the remaining butter, peas, lemon juice and dill. Garnish with lemon zest and Parmesan cheese and serve immediately.