Smoked Salmon or Smoked Trout Green Pea Risotto

In a separate saucepan on a hotplate, place -

▶4 cups chicken or clear seafood stock

Keep hot.

Into a Dutch oven (or large saucepan) place -

▶1 tbsp butter
▶1/3 cup finely diced red or brown onion
▶1 clove garlic, crushed

Sauté gently until onion has softened but not browned. Add -

▶1 heaped cup Arborio rice

Stir for about 5 minutes or until rice takes on the golden colour of the butter.

Add -

▶1 cup dry white wine

Simmer until absorbed.

Now start adding the hot chicken or seafood stock, one ladle at a time. Simmer over low heat stirring often. When liquid has evapourated, add next ladle of stock. Repeat.

When the final ladle of stock is poured in, stir in -

▶125gm soft cream cheese
▶1/2 cup finely shredded Parmesan cheese
▶1 cup frozen peas

Continue simmering until stock has absorbed. All up this should take about 1/2 hour. Just before end (rice will be creamy), stir through -

▶200gm diced smoked salmon or smoked trout

Garnish with -

▶drizzle extra virgin olive oil
▶chopped parsley
▶lemon wedges

Serve immediately.