Ingredients

Step by step

1. Cook the peas in boiling water for 2 minutes; drain. Transfer half the peas to a food processor, along with half the watercress, spinach and rocket leaves, the grated Parmesan or pecorino, 2 tablespoons of water and seasoning. Blitz to a chunky purée and set aside (alternatively, mash the peas and chop the leaves before mixing with the cheese, water and seasoning).
2. Heat the olive oil in a sauté pan, add the garlic and chopped spring onions, and cook, stirring, for 2-3 minutes until softened but not coloured. Stir in the risotto rice and lemon zest.
3. Add a ladleful of hot stock to the pan. Continue to cook over a medium heat, stirring constantly, until all the stock has been absorbed. Add the rest of the stock a ladleful at a time, allowing each to be absorbed before adding the next. This should take 15-20 minutes.
   Tip

   If you’d like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.
4. Once all the stock has been absorbed into the risotto, stir in the lemon juice, the chunky pea purée and the reserved peas. Season with salt and pepper to taste. Top the risotto with the honey roast salmon flakes and add a handful of the remaining watercress, spinach and rocket leaves. Serve with lemon wedges on the side.