Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Garden Pea Risotto with Smoked Salmon Recipe

Garden Pea Risotto Photo : Jackie Cameron

Garden Pea Risotto
Photo : Jackie Cameron

Garden Pea Risotto with Smoked Salmon

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I recently represented Hartford House at the KwaZulu-Natal bubbly celebrations at Piggly Wiggly Farm Stall in Tweedie where some 20 bubbly makers showcased their products and four restaurants cooked up a few taste combinations. Our menu comprised a delicious creamy, garden-fresh pea risotto with a portion of smoked salmon, a light drizzle of a lemon-infused olive oil and freshly-ground black pepper.

Yields : 4 portions

Ingredients :

Extras :

  • 220g about Salmon Rosette (on average 55gr per person)
  • Pea shoots or any herb garnish
  • Olive Oil, drizzle
  • Black Pepper

Vegetable Stock :

  • 2 (300gr) Onions, peeled, cut in ¼
  • 3 (12gr) Garlic Cloves
  • 2 (367gr) Carrots, peeled, cut roughly
  • 2 (92gr) Leeks cut into chunks
  • ¼ (160gr) Celery, cut into chunks
  • 2 Bay Leaves
  • 1sprig Fresh Thyme
  • 10 Whole Black Peppercorns
  • 2L Water

Method :

  1. Bring to the boil, turn down and allow simmering for 20 minutes
  2. Strain and discard solids, place the liquid back into the pot on the heat

Pea Puree :

  • 250gr Frozen Peas

Method :

  1. Blanch the peas in boiling water, until just soft
  2. Strain, blend, add 62.5ml water and blend very well. Strain through a sieve again and set aside

Risotto :

Ingredients :

  • 35g salted Butter
  • 30ml sunflower Oil
  • 160g Onion, chopped
  • 2 (8g) Garlic, crushed
  • 160g Risotto Rice
  • 250ml White Wine
  • Vegetable Stock
  • Pea Puree

Method :

  1. Before you start making the risotto make sure vegetable stock is on the heat
  2. In a heavy based pot place the butter and oil amount
  3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour
  4. Add the risotto; make sure all the granules are covered with a layer of oil
  5. Add the white wine, stirring all the time till the liquid is reduced
  6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.
  7. Finish with pea puree, season very well and serve with extras

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713