This was a great casual meal using healthy salmon.
Easy to make, and a complete meal on it's own.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 2 as a main
Ingredients 3 cups chicken stock ½ cup dry white wine
1 Salmon fillet - about 200 g
30 ml olive oil
1 shallot, sliced thinly
1 clove garlic, crushed
1 cup arborio rice
¼ cup cream
55 g sun dried tomatoes in oil, drained, chopped
About 30 g spinach, chopped coarsely
Bring the stock and wine to the boil in a saucepan.
Reduce the heat, cover and keep warm.
Remove any bones from salmon, and heat half the oil in a non stick frying pan.
Cook the salmon on both sides - this will only take about 6 minutes on each side depending on the thickness - do not overcook - it should be a bit deep pink in the middle.
Remove it from the pan, and flake it with a fork.
Note - it is still dark pink inside
Heat the remaining oil in a pan and cook the shallot and garlic, stirring until the shallot is soft.
Add the Arborio rice, and stir to coat it in the oil mixture.
Stir in 1 cup of the warm stock mixture.
Cook it over a low heat, stirring, until the liquid is absorbed.
Continue adding the stock in 1 cup batches, stirring until each lot is absorbed.
The total cooking time for this should be about 35 minutes, or until the rice is just tender.
Add the cream and the sun-dried tomatoes.
Cook, stirring until the risotto is thick and creamy.
Remove the pan from the heat and gently stir in the salmon, spinach, and some pepper.
You could also add some fresh basil if you like at this stage.