Baked Salmon and Lemon Risotto Recipe

Ingredients

• 200g poached baked salmon, flaked 
• 1 tablespoon extra virgin olive oil 
• 25g butter 
• 1 white onion, finely diced 
• Sea salt 
• 300g Arborio rice 
• Grated zest and juice of one lemon 
• 600ml fish stock 
• 2 tablespoons fresh parmesan cheese, grated 
• ½ bunch flat leaf parsley, washed and chopped
  
  

Method

Bake salmon by sprinkling with salt and pepper and drizzling with lemon juice, wrapping in aluminum foil and baking in a moderate oven for 10 mins (or until lightly cooked through).

Flake salmon by gently pulling apart into bite-sized pieces.

Heat a large heavy-based saucepan and then add the oil, half the butter, the onion and salt to taste. Cook over a low heat until the onion is soft, but not brown.

Add the rice and stir for a few minutes to ensure all the grains are coated. Increase the heat to high and add the lemon zest and juice.

Heat the fish stock in a separate saucepan and gradually add to the rice, stirring continuously until all the liquid is absorbed. Add the salmon and remainder of the butter until melted and salmon is warmed through. The risotto should be quite wet and slightly runny.

Sprinkle with parmesan and parsley and serve.

Serves 2

This recipe is from Eating for Healthy Eyes, a new cookbook by Ita Buttrose and Vanessa Jones, published by New Holland. RRP $24.95.