Salmon Risotto

Name: Salmon Risotto
Ingredients: 7 tablespoons butter; 1 onion small, finely chopped; 14 ounces risotto rice; 3/4 cup dry white wine; 6 cups chicken stock; 9 ounces cherry tomatoes; 7 ounces salmon flaked; 2 ounces baby spinach plus extra to serve; 1 ounce Parmesan cheese grated, plus extra to serve; salad; lemon wedges

11 ingredients

4 steps

Ingredients

7 tablespoons butter
1 onion small, finely chopped
14 ounces risotto rice
3/4 cup dry white wine
6 cups chicken stock
9 ounces cherry tomatoes
7 ounces salmon flaked
2 ounces baby spinach plus extra to serve
1 ounce Parmesan cheese grated, plus extra to serve
salad
lemon wedges

Directions

1

Preheat oven to 350°F. Line a baking tray with parchment paper.
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

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

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.