Salmon Risotto With Dill & Lemon

• 3 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon lemon zest, finely chopped
• 1 zucchini, sliced into rounds
• 1 cup arborio rice
• 1/2 cup white wine
• 2 cups vegetable stock or 2 cups chicken stock
• 1 tablespoon fresh dill, roughly chopped
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup frozen green pea, thawed
• 7 ounces canned alaskan red salmon
• 1 tablespoon lemon juice
• 1/3 cup parmesan cheese, finely grated

1. HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.

extra virgin olive oil, onion, garlic, lemon zest, zucchini, arborio rice, white wine, vegetable stock, fresh dill, salt, fresh ground black pepper, frozen green pea, alaskan red salmon, lemon juice, parmesan cheese

Taken from www.food.com/recipe/salmon-risotto-with-dill-lemon-346972 (may not work)