Salmon pea and arugula risotto
Ingredients
- 350 g salmon fillet
- 5 cups vegetable or fish stock
- 1 large shallot, finely chopped
- 1 clove garlic, minced
- 2 cups arborio rice
- 1 tbsp cream cheese
- 1/2 cup baby arugula
- 1/2 cup frozen sweet peas
- Zest of 1 lemon, finely grated
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