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Salmon Fillet and Spinach, Watercress and Rocket Risotto

Recipe Information

Ingredients

• 2 x 15ml spoons vegetable oil
• 300g arborio rice
• 1 litre fish stock, 2 fish stock cubes made up with 1 litre boiling water
• salt and freshly ground black pepper
• 260g salmon fillet, skinned and diced into 3.5cm pieces
• 120g pack spinach, watercress and rocket
• 2 x 5ml spoons grated lemon rind
• 50g parmesan shavings

Method

Heat oil in a large frying pan over a medium heat. Add the rice and cook for 1 minute until the rice is coated with oil.

Pour in a ladel of hot stock slowly, stirring continuosly 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, watercress and rocket 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.