Salmon, Pea And Cherry Tomato Risotto

• 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

1. 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.
2. 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.
3. 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.
4. 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.

vegetable, salmon fillet, butter, onion, garlic, rice, white wine, chicken bouillon cubes, frozen peas, freshly grated parmesan, fresh chives, lemon zest , cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/24436 (may not work)