Salmon and mussels in a white wine sauce, with stuffed risotto peppers

Serves 2 

Ingredients

2 salmon fillets
1 cup de-shelled mussels
1/2 leek
1 white onion
dried parsley
salt
pepper
olive oil
1 lemon
1 cup white wine
1 red pepper
1 cup risotto rice
2 vegetable stock cubes
handful of mushrooms, chopped small
1 red onion
handful of salted crisps
tomato puree
handful of broccoli
1 cup fresh parsley 

Instructions

1) Heat olive oil in pan. Add risotto rice and 2 vegetable stock cubes. Add boiling water. Simmer until risotto is soft.

2) Continue to add flavour to the risotto rice...onion, mushrooms, broccoli, salt, pepper, fresh basil, few squirts of tomato puree, grated mature cheddar.

3) Meanwhile...bake the salmon in olive oil and dried parsley, until it flakes easily.

4) Heat 2tbs butter in a frying pan. Add 1 white onion and half a leek, and sautee until sweating. Add 2 cloves minced garlic, parsley, ground black pepper and 1 cup white wine. 

5) Toss in 1 cup de-shelled mussels and continue to heat until cooked.

6) Once the mussels are hot through, add the salmon and stir well.

7) Bake 1 red pepper under the grill for around 5 minutes. Remove and halve.

8) Take the risotto off the heat and add to each pepper half.

9) Crush a handful of salted crisps, add a dash of lemon juice and some ground black pepper. Sprinkle over the stuffed pepper halves. Return to the grill for a further couple of minutes, until the crisps on top are toasted.

10) Ladle out the seafood and serve altogether, with a sliced lemon :)