Save to your scrapbook
Zesty salmon & parsley risotto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1.5 litres hot vegetable stock
265g pack Waitrose Duchy Organic 2 Scottish Salmon Fillets
1 tbsp olive oil
1 onion, finely chopped
350g Riso Gallo Organic Arborio Risotto Rice
1 clove garlic, finely chopped
25g pack flat-leaf parsley, leaves and stalks chopped
Grated lemon zest and juice of 1 lemon
Knob of Waitrose Duchy Organic English Salted Butter
2 tbsp finely grated Parmigiano Reggiano, plus extra to serve
1. Pour the stock into a wide saucepan and add in the salmon fillets. Simmer gently for 8–10 minutes until cooked through, then lift out the fish and transfer to a plate, reserving the stock in the pan.
2. Heat the olive oil in a separate large saucepan and cook the onion for 5 minutes until softened. Stir in the rice and garlic and cook for
1 minute. Ladle in a third of the reserved stock and cook, stirring until it absorbs the liquid. Continue to cook and add the remaining stock, stirring regularly until the stock has been absorbed and the rice is tender — this should take about 20 minutes.
3. Remove from the heat and stir in the parsley leaves and stalks, the lemon zest and juice, butter and cheese. Break the salmon into large flakes and carefully fold through the risotto. Divide between bowls and serve with extra cheese and a good grinding of black pepper.
Typical values per serving:
This recipe was first published in August 2016.