Lightly Smoked Salmon Fillet and Spinach Risotto

Most rissottos are wonderful, but this salmon rissotto is hard to beat.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Smoked Salmon, Fillet	Main	Boil, Fry	30 mins to 1 hour

Ingredients:

2 x 15ml spoons vegetable oil
300g arborio rice
1 litre vegetable stock, 2 vegetable stock cubes made up with 1 litre boiling water
salt and freshly ground black pepper
260g lightly smoked salmon fillet, diced into 3.5 cm pieces
½ 225g pack baby spinach leaves
2 x 5ml spoons grated lemon rind
50g Parmesan shavings

Method:

Heat the oil in a large frying pan over a medium heat. Add the rice and cook for 1 minute until the rice is cooked with oil. Pour in a ladle of stock slowly, stirring continuously until all the stock has been absorbed.

When the stock has all been absorbed and the rice is just tender. Stir in the fish and spinach and stir well. Cover and leave to cook for 3 - 4 minutes or until the fish is cooked. Stir in the lemon rind and Parmesan cheese reserving 2 x 15ml spoons for garnishing.