Ingredients

• 750ml/1 pint 6fl oz hot fish or vegetable stock
• 2 tbsp sunflower oil
• ½ fennel bulb (or 1 small bulb)
• trimmed and finely chopped
• 2 garlic cloves
• crushed
• 225g/8oz arborio or risotto rice
• 300ml/10fl oz dry white wine
• 150g/5½oz frozen petits pois
• ½ lemon
• juice only
• 2 x 150g/5½oz salmon fillets
• skinned and thinly sliced
• 3 tbsp full-fat crème fraîche
• 3 sprigs fresh tarragon
• coarsely chopped
• 30g/1oz Parmesan
• grated
• plus extra for sprinkling
• salt and freshly ground black pepper
• 50g/2oz pea shoots
• to ganish

Directions

• Pour the stock into a saucepan and keep warm over a low heat.
• Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes
• or until softened
• but not browned
• stirring often. Add the garlic and rice and fry for a minute
• stirring constantly
• until the grains of rice are coated in the oil.
• Pour the wine into the stock
• stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer
• stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock
• a ladleful at a time
• and cook the risotto for 15–20 minutes
• or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked.
• Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices
• crème fraîche
• tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.
• Season to taste with salt and pepper and serve immediately
• sprinkled with extra parmesan and garnished with pea shoots.