Ultimate Supper Club: Salmon Risotto

Ultimate Supper Club: Salmon Risotto

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Chef: Kelly Stretton Make a salmon and pea parmesan risotto that will elevate your dinner parties with Chef Kelly Stretton. This creamy and delicious dish is no fuss at all. About Chef Kelly Stretton: Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores. She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Pan-fried Salmon with Pea & Parmesan Risotto

Ingredients

  • 2 salmon fillets
  • 1 shallot
  • 100g garden peas
  • 25g butter
  • 50g parmesan, grated
  • 200g arborio rice
  • 100g vegetable stock
  • Pea shoots, to garnish

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