Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3607 / 864
Fats (g)
38.5
of which saturated (g)
12.8
Carbohydrates (g)
95
of which sugars (g)
8.4
Fibers (g)
6.8
Proteins (g)
49
Salt (g)
1.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Wash the lemon thoroughly. Grate its zest with a fine blade - take care to avoid the bitter pith. Juice the lemons. Peel and finely chop the onion and garlic. Boil the measuredwater and dissolve the stockcube in it. Grate the Parmesan.
2 Fry
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arboriorice and cook for 1 min further, stirring to coat the grains in the oil.
3 Add
Add 1/1.5/2 tsp of grated lemon zest. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water.
Tip!The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the liquid quantity accordingly.
4 Fry salmon
Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Portion the salmon, then season the skin generously with salt. Once hot, add the salmonfillets skin-side down and cook for 4 min until crispy, flip and cook for 2 min further until cooked through.
5 Finish risotto
Chop the parsley leaves. Once the risotto is cooked, add the greenpeas, 2/3/4 tbsp of lemon juice, the Parmesan, butter and half the chopped parsley. Warm through for 1 final min. Season with pepper (and salt, if needed).
6 Serve
Serve the salmon over the lemonrisotto and garnish with remaining parsley.