Salmon Risotto

11 ingredients
5 steps

Ingredients

  • 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 white 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

Directions

  1. 1
    Heat the stock in a pan and simmer gently.
  2. 2
    In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
  3. 3
    Add the rice and stir for 2 minutes or until the rice is transparent.
  4. 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. 5
    Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

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