Salmon, Pea And Cherry Tomato Risotto - cooking recipe

Ingredients

1/2 tbsp vegetable or olive oil
1 None salmon fillet, boneless skinless
3 tbsp butter
1 None onion, finely chopped
2 cloves garlic, minced
3.5 oz Arborio rice
1/2 cup dry white wine
3 None chicken bouillon cubes, dissolved in 5 cups hot water
1/2 cup frozen peas
1/2 cup freshly grated parmesan
1/2 cup fresh chives, chopped
1 tsp lemon zest + extra, to garnish
1 (13.5 oz) can cherry tomatoes, drained

Preparation

Heat 2 tsp oil in a frying pan over medium-high heat. Cook salmon for 2 mins per side for medium, or until cooked to your liking. Flake then cover with foil to keep warm.
Heat remaining oil and 1 1/2 tbsp butter in a large, heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 mins, or until soft. Add rice and cook for 1 min. Add wine. Bring to a boil and cook, stirring, until all liquid is absorbed.
Gradually add a ladleful (about 1/2 cup) of hot stock to rice, stirring constantly, until all liquid is absorbed. Continue adding stock, 1 ladleful at a time, stirring constantly, until all liquid is absorbed before adding more. Add peas with last 1/2 cup stock.
Add remaining butter, parmesan, 2/3 of the chives and lemon zest. Stir until combined. Add tomato and salmon, top with remaining chives and reserved zest. Serve.