Salmon Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 9 ounces salmon, skinned and cubed
• 1 pint chicken stock
• 1 tablespoon oil
• 1 tablespoon butter
• 1 large onion, finely chopped
• 8 ounces risotto rice or 8 ounces arborio rice
• 1/4 pint wine
• 1/4 cup fresh basil (or to taste)
• 1 ounce pine nuts, toasted
• 2 sun-dried tomatoes, finely chopped
• 1 tablespoon parmesan cheese, grated

Recipe

• 1 heat the stock in a pan and simmer gently.
• 2 in another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
• 3 add the rice and stir for 2 minutes or until the rice is transparent.
• 4 stir in a ladleful of the hot stock, and a little wine. when all the liquid is absorbed, add a further ladleful of stock and wine. continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
• 5 add the salmon, basil, pine nuts, sundried tomatoes and parmesan. season well and serve.