Chef Ahmad Faisal

This is a sensational way to enjoy a truly blissful green risotto. The heavenly combination of smoked salmon, fennel and sweat peas takes this risotto to another level. It is simply a dish that is guaranteed to impress your guests with minimal effort and very humble cooking skills.

  Time: 35 minutes
  Difficulty: easy
  Serves: 4


  • 2 tbsp extra virgin olive oil

  • Small knob of butter

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 small fennel, finely chopped

  • 1 small can of wild salmon, skinless & boneless

  • 200g smoked salmon

  • 200g Arborio rice

  • 2 cans of legumes of Europe peas

  • 2 litres of chicken stock

  • Zest of 1 lemon

  • 100g parmesan cheese, grated

  • Salt & black pepper to taste


Start by blending about ½ a can of Legumes of Europe peas with about ½ cup of chicken stock until a smooth and creamy purée. Set aside.
In a large heavy-based saucepan, sauté the chopped onion and fennel in olive oil and butter, until translucent. Then, add in the minced garlic and Arborio rice. Give it a stir for about 1 minute.
Add a full ladle from the remaining chicken stock, stir, and allow it to be absorbed by the rice. Keep repeating this step until rice is cooked. Halfway through, stir in the canned salmon, canned peas, and the lemon zest.
When rice is cooked, finish it off by stirring in the blended pea puree and smoked salmon strips. Season to taste. Finally, top it with the grated parmesan and serve immediately.