Carrot fennel risotto with atlantic smoked salmon & bay scallops by Steven Dolby

(Serves 2 people)

INGREDIENTS

CARROT PUREE

4 Large carrots

Small handful cilantro (to taste)

1/2 Garlic clove

1 Cup Chicken stock

Salt & Pepper (to taste) Maldon sea salt
1 Tsp sour cream (optional)

1 Tbsp E V olive oil

RISOTTO

1 Tbsp Olive oil

1/2 Medium red onion

1/2 small Fennel

5 Cups chicken stock

110g Arborio rice

Small handful cilantro (to taste)

Fennel tops

130g Bay scallops / 1 tsp Olive oil

Fresno chili (to taste & garnish)

113g Atlantic smoked salmon

Fresh Parmesan cheese (to taste & garnish)

Small handful fresh Italian flat leaf parsley (to garnish)

Salt & Pepper (to taste) Maldon sea salt
1 Tsp Sour cream (to garnish)
Drizzle lightly with E V olive oil at the end