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Salmon, pea and arugula risotto
Salmon, pea and arugula risotto

Before you jump to Salmon, pea and arugula risotto recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

In general, people have been conditioned to believe that “comfort” foods are bad for the body and need to be avoided. At times, if your comfort food is a high sugar food or some other junk food, this holds true. Otherwise, comfort foods may be extremely nourishing and good for you. There are several foods that basically can boost your moods when you eat them. When you are feeling a little down and need an emotional pick-me-up, test out a couple of these.

Eggs, you may be amazed to learn, are wonderful at fighting depression. Just see to it that you do not throw out the yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the egg yolk in particular, are high in B vitamins. B vitamins can truly help you raise your mood. This is because the B vitamins improve the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Eat an egg and feel happier!

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to salmon, pea and arugula risotto recipe. To cook salmon, pea and arugula risotto you only need 9 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Salmon, pea and arugula risotto:
  1. You need 350 g salmon fillet
  2. Use 5 cups vegetable or fish stock
  3. Use 1 large shallot, finely chopped
  4. You need 1 clove garlic, minced
  5. You need 2 cups arborio rice
  6. Use 1 tbsp cream cheese
  7. Use 1/2 cup baby arugula
  8. Provide 1/2 cup frozen sweet peas
  9. Provide Zest of 1 lemon, finely grated
Instructions to make Salmon, pea and arugula risotto:
  1. Heat a splash of veg oil in a medium pan. Season the salmon with salt and fry it for 4 minutes per side. You want the salmon just slightly undercooked. It'll finish in the risotto. Remove the fish to cool.
  2. Put the stock in a small pot and keep it at a bare simmer. In a medium pot, heat a few tbsp extra virgin olive oil over medium heat, then add the shallot and garlic. Cook for 1 minute until fragrant.
  3. Add the rice to the pot of shallot and garlic. Stir for 2 minutes until all the grains are shiny and coated with oil.
  4. Stirring continually, add the stock to the rice a ladle at a time. Allow the liquid to absorb before adding the next ladleful. Stop adding stock once the rice is cooked (about 20 minutes). The risotto should be smooth, creamy, and just slightly runny. Add the cream cheese and stir until blended. The risotto will thicken. If it gets too clodgy, add a splash of stock. Add salt and cracked white pepper to taste.
  5. Break the salmon up into large chunks, removing any skin or pinbones. Add the salmon to the risotto, along with the arugula, peas, and lemon zest. Fold everything together carefully. You don't want to break up the salmon too much. Serve warm.

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