Lunch

Salmon and chive risotto

Salmon and Chive RisottoAustralian Table
4
10M
25M
35M

Ingredients

Method

1.Place fish stock in a saucepan. Bring to the boil, reduce heat, add lemon rind and juice, keep warm.
2.Heat oil in a large saucepan and sauté red onion, 1-2 minutes. Stir in rice, cook, 1 minute. Pour in white wine, stir on medium heat, 2 minutes, until liquid has been absorbed.
3.Continue adding hot stock, 1 cup at a time, until all liquid has been used and rice is tender and creamy. Stir through salmon, chives and capers. Season to taste. Top with parmesan before serving.

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