Salmon Risotto

10 ingredients
4 steps

Ingredients

  • 7 tbsp butter
  • 1 None small onion, finely chopped
  • 14 oz risotto rice
  • 3/4 cup dry white wine
  • 6 cups hot chicken stock
  • 9 oz cherry tomatoes
  • 1 (7 oz) can salmon, flaked
  • 2 oz baby spinach, plus extra to serve
  • 1 oz Parmesan cheese, grated, plus extra to serve
  • None None salad and lemon wedges, to serve

Directions

  1. 1
    Preheat oven to 350°F. Line a baking tray with parchment paper.
  2. 2
    Melt butter in a large, heavy-bottomed saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring, for 1 min. Add wine and simmer for 1 min, until absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
  3. 3
    Meanwhile, arrange tomatoes on prepared tray. Lightly coat with olive oil and season to taste. Bake for 10-12 mins, until starting to burst.
  4. 4
    Remove risotto from heat. Fold in tomatoes, 1/2 the salmon, spinach and Parmesan. Season. Distribute between serving bowls and top with remaining salmon, spinach and Parmesan. Serve with salad and lemon wedges.

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