Salmon Risotto With Dill & Lemon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Mediterrasian cooking - absolutely delicious Ingredients:
3 tablespoons extra virgin olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1 teaspoon lemon zest, finely chopped |
1 zucchini, sliced into rounds |
1 cup arborio rice |
1/2 cup white wine |
2 cups vegetable stock or 2 cups chicken stock |
1 tablespoon fresh dill, roughly chopped |
1 teaspoon sea salt |
1/2 teaspoon fresh ground black pepper |
1/3 cup frozen green pea, thawed |
7 ounces canned alaskan red salmon |
1 tablespoon lemon juice |
1/3 cup parmesan cheese, finely grated |
Directions:
1. HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.
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