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Smooth Salmon Risotto

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“Creamy, flavoursome and an ultimate comfort food.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
  2. Make up stock and remove salmon skin/bone.
  3. Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently.
  4. While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering--DO NOT BOIL.
  5. Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
  6. Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
  7. Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
  8. Serve hot. Garnish with lemon rind/bay leaf.

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