Ingredients

• 2 tbsp extra virgin olive oil
• plus extra for drizzling
• 1 small onion
• finely chopped
• 1 garlic clove
• crushed
• 200g/7oz Arborio rice
• 100ml/3½fl oz dry white wine
• 800ml/1½ pint fish stock
• 1 mug frozen peas
• defrosted
• 125g/4½oz smoked salmon
• 1 lemon
• zest and juice
• small bunch dill
• finely chopped
• freshly ground black pepper

Directions

• Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes
• until soft but not coloured.
• Add the rice and stir well to coat in the oil. Cook for 2 minutes
• stirring frequently.
• Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely.
• Gradually add the remaining stock a ladleful at a time
• stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes.
• Add the peas with the final ladleful of stock and allow them to heat through.
• Once the stock is absorbed and the rice is tender but still has a little bite
• stir in the smoked salmon
• lemon zest
• juice and dill.
• Drizzle over a little olive oil
• season with pepper and serve.