So this is an absolute winner. My partner is not the greatest fan of salmon which means that I only really get to eat salmon (one of my favourite foods) whenever he is out of town. So when I found this recipe in Waitrose I thought I would give it a go and success, he loved this! I have adapted it slightly as I prefer to cook risottos slightly differently 🙂
Ingredients – serves 2
- 750ml hot vegetable stock1 salmon fillet
- ½ onion, finely chopped
- 175g risotto rice
- Small glass of white wine
- 1 garlic clove, finely chopped
- Flat-leaf parsley, leaves and stalks chopped
- Grated lemon zest and juice of 1 lemon
- 2 tbsp of finely grated parmesan
Method – takes about 40 minutes
- Pour the stock into a saucepan and add in the salmon fillet. Simmer gently for 8-10 minutes until cooked through, then lift out the fish and transfer to a plate, reserving the stock in the pan.
- Heat some olive oil in a large saucepan and cook the onion for 5 minutes until softened. Stir in the rice and garlic and cook for 1 minute. Add the white wine and stir until the rice absorbs the liquid. Then add one ladle of the stock and again stir until absorbed. Keep going until all liquid has been absorbed and the rice is tender.
- Remove from the heat and stir in the parsley leaves and stalks, the lemon zest and juice, a knob of butter (if you have any) and the parmesan. Break the salmon into large flakes and carefully fold through the risotto. Divide between bowls and serve with any left over parmesan and a good grinding of black pepper.
