Ingredients:
5 cups chicken or fish stock
3 cups chopped cooked salmon
1 cup frozen peas
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
2 tablespoons olive oil
zest one lemon
salt
pepper

Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you only have about 1/2 cup broth left, add it, the salmon, zest and frozen peas to the pan and continue to stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.

My thoughts:

Can you tell I am done with winter? I have been trying to slip in bits of springtime into my meals as much as possible. I’ve been accomplishing this with varying success by using frozen vegetables and fruit. Actually, I think frozen peas are better than fresh because they are frozen right after being picked instead of sitting around waiting for me to go to the store, pick them up and peel them myself. This is also a great meal to use up leftover salmon. I used fresh this time but flaked smoked salmon (the kind that looks like a whole chunk of fish, not lox) works equally well.