Name: Salmon and chive risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 litre (4 cups) hot water; 1 tablespoon vegetable stock powder; 1 lemon, grated zest, juice; 2 teaspoon olive oil; 1 red onion, finely chopped; 1 1/2 cup arborio rice; 1/2 cup white wine; 200 gram can pink or red salmon, drained, flaked; 2 tablespoon finely chopped chives; 1/3 cup shaved parmesan; lemon wedges, to serve

Salmon and chive risotto

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1 litre (4 cups) hot water

1 tablespoon vegetable stock powder

1 lemon, grated zest, juice

2 teaspoon olive oil

1 red onion, finely chopped

1 1/2 cup arborio rice

1/2 cup white wine

200 gram can pink or red salmon, drained, flaked

2 tablespoon finely chopped chives

1/3 cup shaved parmesan

lemon wedges, to serve

Method

1.Place water, stock powder and lemon in a large saucepan. Bring to the boil on high. Reduce heal to low; keep warm.

2.Heat olive oil in a large saucepan on high. Saute onion 1-2 minutes, until tender. Stir in rice; cook 1 minute, until coated in oil.

3.Blend in wine; stir frequently over medium heat 1-2 minutes, until liquid is absorbed.

4.Add stock, 1 cup at a time, until all the liquid has been used and rice is tender and creamy, about 20 minutes.

5.Stir salmon and chives through; season to taste. Sprinkle with shaved parmesan and serve with lemon wedges.

You may not need to add all the stock. You can use liquid fish stock or a good general-purpose stock powder or cube.
Note

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Ingredients

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