Ingredients

Steps

• Heat olive oil in a large saucepan and fry onion and garlic for 3 minutes.
• Stir in rice for 2-3 minutes until grains become translucent.
• Add wine and cook for 1-2 minutes until liquid is fully absorbed.
• Gradually add hot stock 1 ladle at a time, stirring until absorbed and rice is al dente.
• Mix in peas, mint, cream, and butter, then season and cook covered for 2-3 minutes.
• Spoon the risotto into a bowl and top with the flaked salmon.