Recipe

Salmon and chive risotto

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Salmon and chive risotto
  • 1 litre fish stock
  • grated rind and juice of 1 lemon
  • 2 teaspoon olive oil
  • 1 red onion, finely chopped
  • 2 cup arborio rice
  • 1/2 cup white wine
  • 200 gram can salmon, drained and flaked
  • 2 tablespoon snipped chives
  • 1 tablespoon capers
  • 1 tablespoon shaved parmesan

Method

Salmon and chive risotto
  • 1
    Place fish stock in a saucepan. Bring to the boil, reduce heat, add lemon rind and juice, keep warm.
  • 2
    Heat oil in a large saucepan and sauté red onion, 1-2 minutes. Stir in rice, cook, 1 minute. Pour in white wine, stir on medium heat, 2 minutes, until liquid has been absorbed.
  • 3
    Continue adding hot stock, 1 cup at a time, until all liquid has been used and rice is tender and creamy. Stir through salmon, chives and capers. Season to taste. Top with parmesan before serving.

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