Ingredients
8 cups chicken stock
(2L)
30g butter
1 tbsp olive oil
plus extra
2 leeks
washed, finely sliced
1 brown onion
diced
1 clove garlic
crushed
2 cups Arborio rice
(400g)
600g salmon fillets
pin boned
1 lemon
juice and finely grated zest
120g feta cheese
Equipment
- 1 Large saucepan
- 1 Large saute pan
- 1 Frypan
Instructions
- In a large saucepan, bring stock to the boil, then reduce heat and keep simmering. Meanwhile, melt butter with oil in a large saute pan. Add leeks, onion and garlic and cook over a low heat for 8-10 minutes, stirring often. Add rice and stir for 2 minutes. Season well.
- Pour in one cup of hot stock and stir well. Once the majority of the liquid has been absorbed, add another cup. Continue in this way until all the stock has been used and the rice is al dente.
- Heat a frypan over medium high heat. Season fish well, brush with extra oil and cook for 2-3 minutes on each side until just cooked. Transfer to a plate, remove skin if necessary and flake flesh apart into large pieces.
- Gently stir salmon, feta, lemon rind and lemon juice through the risotto and serve.
Notes
Tip
Add a handful of baby spinach or some frozen peas to increase the vegetable component.
Variation
You could easily use smoked salmon in place of the salmon.
