Soft Salmon and Pea-Shoot Risotto

The belts have gone up a notch following our two week holiday so Landcroft House has vowed to be super-healthy right up until Christmas time. Rob’s fearful of a life without crisps, for me it’s wine. And chocolate. And buns.

Tonight’s tea started us off on the right foot though. It was quite delicious – a bit kedgeree-ish and didn’t take long to make. It doesn’t look like loads but is good and filling.

Serves 2
415kcal per serving
100g carnaroli or other risotto rice
1 large leek, very thinly sliced
1 Kallo chicken stock cube
600 – 700ml boiling water
100g frozen peas
125g pack Hot Smoked Salmon
25g soft cheese
50g pack fresh pea shoots or young leaf spinach
lots of freshly ground black pepper

Place the rice, leek and stock cube in a large pan and pour over the water. Bring to the boil and cook over a fairly high heat for 15 minutes, stirring from time to time adding a bit more water if you need to, to keep it soft and a bit slushy.

Add the peas and cook for a couple of minutes. The rice should be fairly tender now, so stir in the salmon and soft cheese and cook for a minute or two until the cheese melts. Stir in the pea shoots, spoon into bowls with a good grinding of black pepper and eat straight away.