Salmon Risotto



A family favourite of ours. Easy to make just takes some time as you need to stand stirring the risotto rice.



What you need is:-
400g  Risotto Rice
2 Salmon Fillets
1 White Onion
2 Cloves of Garlic
1 Lemon
25g Parsley
Vegetable Stock



  1. Heat 1.5 litres of water and add the vegetable stock.
  2. Place both salmon fillets in the stock and cook for 5-10 minutes.
  3. Once cooked take the salmon out and take the skin off.
  4. In a separate pan heat 1 table spoon of olive oil and cook the onion until soft (approx 5 minutes).
  5. Add the garlic and risotto rice for 1 minute.
  6. Ladle a third of the stock into the rice and onion mix and cook until its all absorbed.
  7. Add the rest of the stock, and keep stirring until the rest has been absorbed (approx 20 minutes).
  8. Once the stock has been absorbed, remove from heat and add the parsley, lemon zest and juice and a knob of butter.
  9. Serve with vegetables and enjoy!






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