Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 2

  • 200g Arborio rice
  • 2 shallots/onions, finely diced
  • 1 clove garlic, diced
  • 300ml leftover white wine
  • 1½  litres warm chicken stock
  • 100g parmesan cheese
  • 20g butter, diced
  • ½  bag frozen peas
  • 1 lemon
  • Mint (Optional)
  • 4 slices Smoked salmon
  • 2 eggs


  1. Heat a large heavy-based saucepan, add some olive oil
  2. Cook the shallots/onions until soft, add the garlic, followed by the rice
  3. Coat the rice and increase the heat.
  4. Add the wine and allow to disappear, keep the heat high
  5. Add a ladle of warm stock and allow to disappear. Continue this process until the rice is soft
  6. Keep half the peas aside for the finished dish, add half to a blender and blend to a paste, add some stock until a green liquid is formed.
  7. Finish the risotto by adding the green liquid, whole peas, butter, cheese, lemon zest and mint. Season to taste.
  8. Poach the eggs in barely simmering water for about 2 minutes, drain and serve on top of the risotto with the smoked salmon slices torn into pieces and scattered on top.