White wine salmon and mussels with stuffed risotto pepper

Submitted By:
georginandave


Background Info:
A tasty salmon and mussel recipe accompanied by a warm and moist risotto stuffed into succulent peppers No. of Servings:
2 Preparation time:
20min(s) Course:
Main Cooking time:
30min(s) Cooking Instructions:
1) Heat olive oil in pan. Add risotto rice and vegetable stock cube. Add boiling water. Simmer until risotto is soft.
2) Continue to add flavour to the risotto rice...onion, mushrooms, broccoli, salt, pepper, fresh basil, mature cheddar.

3) Meanwhile...bake the salmon in olive oil and parsley until it flakes easily.
4) Heat 2tbs butter in a frying pan. Add 1 white onion and half a leek, and sautee until sweating. Add 2 cloves minced garlic, parsley, ground black pepper and 1 cup white wine.
5) Toss in 1 cup de-shelled mussels and continue to heat until cooked.
6) Once the mussels are hot through, add the salmon and stir well.

6) Bake 1 red pepper under the grill for around 5 minutes. Remove and halve.
7) Take the risotto off the heat and add to each pepper half.
8) Crush a handful of salted crisps, add a dash of lemon juice and some ground black pepper. Sprinkle over the stuffed pepper halves. Return to the grill for a further couple of minutes, until the crisps on top are toasted.
9) Ladle out the seafood and serve altogether, with sliced lemon on the seafood!