Lighter Salmon Risotto

Ingredients: The ingredient amounts are for four servings.

• Arborio Rice 270g or 9.5oz
• Baby Spinach 80g or 2.8oz
• Single Light Cream 80ml or 2.7fl oz
• Parmesan 30g or 1oz, grated
• Lemon Zest & Juice 1 lemon
• Salt pinch
• Black Pepper 1 twist
• Fresh Dill 3 tbsp, chopped
• Salmon Fillets 2 (150g or 5.3oz per fillet)
• Olive Oil 1 tbsp
• Brown Onion 1, small
• Garlic Cloves 2
• Vegetable Stock 1 cube
• Water 900ml or 30.5fl oz
• Peas 100g or 3.5oz

Instructions:

Season the salmon lightly with salt and black pepper. Heat half the olive oil in a
non-stick pan over medium heat. Cook the salmon for 3 to 4 minutes on each side
until just cooked through. Remove from the pan and set aside.

Heat the remaining olive oil in a large pan over medium heat. Add the onion and
cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds. Stir
in the Arborio rice and cook for 1 to 2 minutes so the grains are coated in the oil
and onion mixture. Add a ladle of the hot stock and stir until it is mostly absorbed.

Continue adding the stock gradually, stirring regularly, until the rice is creamy and
nearly cooked. This should take around 18 to 22 minutes. Stir through the peas for
the final 4 to 5 minutes of cooking.

Once the rice is tender with a slight bite, stir through the spinach, single cream,
Parmesan, lemon zest, and a squeeze of lemon juice.

Flake the salmon into chunks and gently fold it through the risotto. Taste and
adjust with extra black pepper, salt, and lemon juice if needed. Finish with fresh dill
and serve.