Ingredients
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9 ounces salmon, skinned and cubed
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1 pint chicken stock
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1 tablespoon oil
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1 tablespoon butter
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1 large onion, finely chopped
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8 ounces risotto rice or 8 ounces arborio rice
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1/4 pint white wine
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1/4 cup fresh basil (or to taste)
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1 ounce pine nuts, toasted
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1 tablespoon parmesan cheese, grated
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2 sun-dried tomatoes, finely chopped
Instructions
- Heat the stock in a pan and simmer gently.
- In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
- Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.