Salmon Risotto

METHOD

Step 1

Heat oil in a large fry pan on low heat. Sauté the onion and garlic in the pan for 3 mins until it begins to soften.

Step 2

Add the salmon and cook for 3 mins each side. Use two forks to flake the salmon apart. In the bowl combine the chicken stock cubes with 4 cups of boiling water.

Step 3

Add the brown rice and stock to the salmon. Bring to the boil and then reduce to a simmer. Simmer for 15 mins on low heat until it thickens. Stir through the spinach and peas.

Step 4

When spinach is wilted, remove from heat and stir through parmesan cheese and pinenuts.

Ingredients:

1 Tbsp Extra Virgin Olive Oil

1 brown onion, diced

1 x 460g Tassal Salmon Fillets, skin off

450g brown rice, cooked

2 chicken stock cubes

200g baby spinach

1 cup green peas, frozen

50g parmesan, grated

1/4 cup pinenuts

Recipe Credit – Shelley Good Eats