Salmon Risotto

1. 1

   Heat the stock in a pan and simmer gently.

2. 2

   In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.

3. 3

   Add the rice and stir for 2 minutes or until the rice is transparent.

4. 4

   Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.

5. 5

   Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.