Risotto sometimes gets a bad rap* for requiring a lot of stirring and standing over the stove. But actually, it is so tasty and adaptable that I don’t really mind. This is quite a nice variation of the theme, which can be made from quite “store-cupboard” ingredients (presuming that you have both salmon trimmings and peas in your freezer at any given moment – maybe a bold presumption, but one which I try to ensure stays true of my own freezer). And fish! Fish is good for your brain! By the time you factor in that taking a little rest is also good for studying, you’re practically boosting your grade just by making and eating this!
2 tbsp oil
1 medium onion, diced
2 cloves garlic, diced
300g risotto rice
200g frozen peas
750ml vegetable stock
75g cream cheese
100g salmon trimmings
50g grated parmesan + extra for serving
1 tbsp lemon juice
- Heat the oil in a large pan over a low heat, and cook the onions and garlic until translucent (10 minutes or so)
- Add the rice and stir to coat in oil, then add the peas.
- Turn the heat up to medium and add a ladleful of stock.
- Stirring semi-continuously, add a ladleful of stock every time it’s soaked in, until the stock is used up and the rice is plump – about 20 minutes.
- Remove from heat.
- Stir in the butter, cream cheese, salmon, parmesan, pepper to taste, and lemon juice, then cover and leave for 5 minutes.
- Serve with some extra parmesan
*I had a sudden worry over whether this was the correct term; in case any dear readers share my consternation, per http://shadesbreath.hubpages.com/hub/Is-it-Bad-Rap-or-Bad-Wrap, it is indeed – though to be even more correct, it should read “bum rap”