- Lightly blanch your broccoli and peas by placing them in boiling water for 2 minutes, then plunging them into cold water. Set aside.
- Melt the butter in a large pan over a medium heat.
- When the butter is just melted, add the onion and garlic and fry for about 3 minutes, until the onions start to turn translucent.
- Add the arborio rice and stir well until the rice looks glossy, which should take a couple of minutes.
- Add 250ml of stock and bring to the boil. Turn the heat down to low.
- You don’t need to stir continuously but risotto isn't a dish to be left unattended. Make sure you stir regularly to avoid sticking or burning and so that you know when more liquid is needed. In a few minutes, the liquid should be absorbed.
- Continue adding stock, a ladleful at a time, stirring until the liquid has been absorbed. The whole process will take about 20-25 minutes in total, at which point the rice should be al-dente (firm, but without chalkiness when chewed).
- Add your blanched peas and broccoli.
- Turn off the heat, pop the lid on your pan and leave for 5 minutes to allow the greens to heat through.
- Add the grated parmesan. Stir and ensure everything is heated through.
- Turn the heat back on for a moment if needed. Risotto should be rich and creamy, but still hold its shape a little - if you feel your risotto is too thick, you can add a splash more stock or boiling water and stir through gently.
- Garnish with slices of Norwegian smoked salmon and enjoy!