Before you begin, lightly blanch your broccoli and peas by placing them in boiling water for 2 minutes, then plunging into cold water. Set aside.
Put the butter in a large pan. Warm over a medium heat until just melted.
Add the onion and garlic. Fry for about 3 minutes, until the onions start to turn translucent.
Add the arborio rice. Stir well until the rice looks glossy, which should take a couple of minutes.
Now it’s time to start adding the stock. Add 250ml of stock and bring to the boil. Turn the heat down to low.
You don’t need to stir continuously but risotto isn’t a dish to be left unattended. Make sure you stir regularly to avoid sticking or burning and so that you know when more liquid is needed. In a few minutes, the liquid should be absorbed.
Continue adding stock, a ladleful at a time, stirring until the liquid has been absorbed.
The whole process will take about 20-25 minutes in total, at which point the rice should be al-dente (firm, but without chalkiness when chewed).
Add your blanched peas and broccoli. Turn off the heat, pop the lid on your pan and leave for 5 minutes to allow the greens to heat through.
Meanwhile, line the bottom of a saucepan with lemon slices.
Sit the salmon on top.
Season the salmon and pour in enough boiling water to just reach the bottom of the salmon.
Put the lid on the pan and simmer for 5 minutes or until the salmon is cooked through.
Carefully transfer to a plate – it will be hot – and gently flake into pieces. Cooked salmon should flake easily.
Add the flaked salmon and the grated parmesan to the risotto.
Stir and ensure everything is heated through. Turn the heat back on for a moment if needed.
Risotto should be rich and creamy, but still hold its shape a little – if you feel your risotto is too thick, you can add a splash more stock or boiling water and stir through gently.
Serve to bowls and enjoy!
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Notes
Risotto is at its best fresh from the pan. After cooking, the rice will continue to slowly absorb the remaining moisture, so the dish becomes softer and thicker.That said, you can refrigerate leftover salmon risotto to eat later as long as you do so safely and accept that the quality won't be the same as when freshly cooked.Cool your risotto, transfer to a sealed container and place in the fridge no more than an hour after making.