| Serves/Quantity: 4 |
Ingredients - 250g / 9oz Tartan Quality Mark salmon, skinned and cubed
- 568ml /1 pint chicken or vegetable stock
- 1 tbsp oil
- knob of butter
- 1 onion, finely chopped
- 225g (8oz) risotto or Arborio rice
- 150ml / 1/4 pint white wine
- handful basil leaves, chopped
- 25g (1oz) pine nuts, toasted
- 2 sundried tomatoes, finely chopped
- 1 tbsp parmesan cheese, grated
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Instructions - Heat the stock in a pan and simmer gently.
- In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- 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.
- Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
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Nutritional Information - 457 kilocalories
- Carbohydrates: 45g
- Fat: 19g
- Omega-3: 1g
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