How to Make Salmon Risotto Recipe Mary Berry 🍚

Ingredients

• 750 ml (1 pint 6 fl oz) of hot fish or vegetable stock
• 2 tbsp of sunflower oil
• 1/2 fennel bulb (or 1 small bulb), trimmed and finely chopped
• 2 garlic cloves, crushed
• 225 g (8 oz) of arborio or risotto rice
• 300 ml (10 fl oz) of dry white wine
• 150 g (5 1/2 oz) of frozen petits pois
• 1/2 lemon, juice only
• 2 x 150 g (5 1/2 oz) of salmon fillets, skinned and thinly sliced
• 3 tbsp of full-fat crème fraîche
• 3 sprigs of fresh tarragon, coarsely chopped
• 30 g (1 oz) of Parmesan, grated, plus extra for sprinkling
• Salt and freshly ground black pepper
• 50 g (2 oz) of pea shoots, to garnish (optional)