herald

Sunday 19 November 2017

Salmon on Lemon and Herb Risotto

Servings: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

INGREDIENTS



  • 25g (1 oz) Flora Spread


  • 1 onion, finely chopped


  • 225g (8 oz) Arborio rice


  • 700ml (1 1/4 pint) hot chicken or vegetable stock


  • 300ml (1/2 pint) dry white wine


  • 85g (3 oz) frozen peas


  • Rind of 1 lemon


  • 4 tablespoons chopped fresh herbs


  • 4 salmon fillets


  • 40g (1 1/2 oz) Flora Spread


  • Juice of 1 lemon

METHOD

1 Melt 25g (1 oz) Flora spread and sauté the onion until soft. Add the rice and stir until well coated with the spread.

2 Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used.

3 Add peas for last 3 minutes of cooking time and finally stir in lemon and herbs.

4 While the risotto is cooking, place each salmon fillet on a square of foil and top with remaining spread and lemon juice. Fold up and cook in preheated oven 180 deg C, 350 deg F, Gas 4 for around 15 minutes or until cooked.

5 Serve the fish on top of the risotto and garnish with fresh herbs and wedges of lemon.

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