Salmon Fillet and Spinach, Watercress and Rocket Risotto

A tasty salmon Risotto combining a variety of leafy greens with fresh salmon fillets.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
2	Fresh Salmon, Fillet	Main	Fry	30 mins to 1 hour

Ingredients:

2 x 15ml spoons vegetable oil
300g arborio rice
1 litre fish stock (2 fish stock cubes and 1 litre of boiling water)
260g salmon fillet, skinned and diced into 3.5cm pieces2 x 15ml 120g pack spinach, watercress and rocket
2 x 5ml spoons grated lemon rind
50g parmesan shavings
Salt and freshly ground black pepper

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.