Smooth Salmon Risotto

Name: Smooth Salmon Risotto
Ingredients: 2 fresh salmon fillets; 3 ounces shrimp or 3 ounces prawns; 1 vegetable stock cube; 5 ounces risotto rice; 1 pint boiling water; 2 bay leaves; 2 tablespoons creme fraiche or 2 tablespoons cream; 2 teaspoons dried dill; 1 teaspoon dried herbs; lemon juice (approx. 1); lemon zest; olive oil; salt and pepper

13 ingredients

8 steps

Ingredients

2 fresh salmon fillets
3 ounces shrimp or 3 ounces prawns
1 vegetable stock cube
5 ounces risotto rice
1 pint boiling water
2 bay leaves
2 tablespoons creme fraiche or 2 tablespoons cream
2 teaspoons dried dill
1 teaspoon dried herbs
lemon juice (approx. 1)
lemon zest
olive oil
salt and pepper

Directions

1

Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
2

Make up stock and remove salmon skin/bone.
3

Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently.
4

While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering--DO NOT BOIL.
5

Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
6

Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
7

Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
8

Serve hot. Garnish with lemon rind/bay leaf.