Leftover Salmon risotto

Leftover Salmon Risotto
(makes 2 generous portions)

salmon risotto

1tsp olive oil
1 onion, chopped
150g  Arborio rice
900ml chicken stock
100ml  vermouth
frozen petit pois
1 cooked salmon fillet
grated parmesan

Method

  1. Gently soften the onion in the olive oil.
  2. Add the risotto rice coat in oil.
  3. Gradually stir in  the stock & vermouth mixture a little at a time – adding more when rice has absorbed all liquid in pan.
  4. After 10 minutes add a handful of petit pois.
  5. After another 5 minutes add the flaked salmon fillet.
  6. The risotto is ready when grains are soft and creamy.
  7. Season to taste.
  8. Serve with grated parmesan.

Marie

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