Salmon Risotto
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients
- 60g butter chopped
- 1 leek sliced
- 1 garlic clove crushed
- 1 1/2 cups arborio rice
- 7 cups Vegetable Liquid Stock
- 1 cup parmesan coarsely grated
- 100g Paramount salmon
- 2 tbs chives finely sliced
Method
- Melt butter in a large saucepan. Add leek and garlic for 2 minutes or until leek softens. Add rice.
- Cook, stirring for 1 minute to coat the rice well.
- Heat stock in another saucepan and keep warm.
- Add 1 spoon of stock at a time to the rice, stirring over medium heat until stock is absorbed.
- Continue adding stock and stirring until rice is tender and creamy. All the liquid may not be needed.
- Remove from heat and stir in cheese, salmon and chives.
- Serve immediately.