Miso & Pea Risotto With Baked Salmon or Aubergine

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Ingredients (serves 4)

  • 1 onion, finely chopped

  • 1 crushed garlic clove or 1/2 teaspoon lazy garlic

  • 200g risotto rice

  • 900ml fish or vegetable stock

  • 100g frozen peas

  • 1 tablespoon miso paste

  • a handful of coriander, finely chopped

  • 4 salmon fillets or 2 aubergines, cut in half

  • 1 red chilli, sliced

  • 1 teaspoon chopped ginger

  • Vegetable of choice - I went for asparagus

Method

  • Prepare your salmon or aubergine. Place either salmon or aubergine on a baking tray. Top with chilli, ginger and season with salt & pepper. If you’re using aubergine drizzle with olive oil. Wrap in tin foil and put into the oven at 180 degrees for 20-25 mins (it should take about as long as it takes to cook the risotto).

  • Place onion and garlic into a pan and cook over a medium heat until soft. Add the rice and stir to combine.

  • Add 300ml of the stock to the pan and stir continuously until the water has almost evaporated. Add another 300ml of stock and again, stir until it has evaporated.

  • Add peas, miso and the last 300ml of stock and stir again until the liquid has almost evaporated. The rice should be cooked with a bite to it.

  • Whilst cooking the risotto, cook your vegetables according to packet instructions.

  • Your salmon/aubergine should now be cooked. Serve the risotto, topped with the salmon & vegetables and a sprinkling of coriander.

Miso & Pea Risotto With Baked Salmon
Sarah Caven