Salmon And Chive Risotto

Name: Salmon And Chive Risotto
Ingredients: 4 cups vegetable stock; 1 None lemon, peel grated and lemon juiced; 2 tsp olive oil; 1 None red onion, finely chopped; 1 1/2 cups arborio rice; 1/2 cup white wine; 1 can (7 oz) pink or red salmon, drained and flaked; 2 tbsp finely chopped chives; 1/3 cup shaved Parmesan cheese; None None Lemon wedges, to serve

10 ingredients

5 steps

Ingredients

4 cups vegetable stock
1 None lemon, peel grated and lemon juiced
2 tsp olive oil
1 None red onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
1 can (7 oz) pink or red salmon, drained and flaked
2 tbsp finely chopped chives
1/3 cup shaved Parmesan cheese
None None Lemon wedges, to serve

Directions

1

Place stock and lemon peel and juice in a large saucepan. Bring to a boil on high heat. Reduce heal to low; keep warm.
2

Heat olive oil in a large saucepan on high heat. Saute onion 1-2 mins, until tender. Stir in rice; cook 1 min, until coated in oil.
3

Add wine; stir on medium heat 1-2 mins, until liquid is absorbed.
4

Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
5

Stir in salmon and chives; season to taste. Sprinkle with shaved Parmesan cheese and serve with lemon wedges.