Tarragon, Pea & Salmon Risotto

Prep 15 mins • Cook 25 mins • Serves 4.

• 5 cups chicken stock.
• 1 tbsp extra-virgin olive oil.
• 1 small onion, finely chopped.
• 2 cups Arborio risotto rice.
• ½ cup dry white wine.
• 1 cup frozen peas, thawed.
• 40 g butter, chopped.
• 1 lemon, zest, juice, plus wedges to serve.
• ½ bunch tarragon leaves.
• 125 g, hot smoked salmon, flaked.

1 Pour stock into a medium saucepan. Bring to a slow simmer on medium. Keep warm.

2 In a large heavy-based saucepan, heat oil on medium. Saute onion 3 -4 mins, until tender. Add rice, stirring 1 min, to coat well in oil.

3 Mix in wine, cook 1 min until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is absorbed and rice is tender, 15- 20 mins. Stir peas through.

4 Remove from heat. Mix butter, zest, juice and tarragon through. Season. Cover and set aside 2 mins.

5 Flake salmon over rice and serve with lemon wedges.