 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Haven't tried this one yet. :-) Ingredients:
9 ounces salmon, skinned and cubed |
1 pint chicken stock |
1 tablespoon oil |
1 tablespoon butter |
1 large onion, finely chopped |
8 ounces risotto rice or 8 ounces arborio rice |
1/4 pint white wine |
1/4 cup fresh basil (or to taste) |
1 ounce pine nuts, toasted |
2 sun-dried tomatoes, finely chopped |
1 tablespoon parmesan cheese, grated |
Directions:
1. Heat the stock in a pan and simmer gently.
2. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
3. Add the rice and stir for 2 minutes or until the rice is transparent.
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. Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
|
|