Salmon Risotto

Haven't tried this one yet. :-)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 9  ounces salmon, skinned and cubed
• 1  pint  chicken stock
• 1  tablespoon  oil
• 1  tablespoon butter
• 1  large onion, finely chopped
• 8  ounces risotto rice or 8  ounces arborio rice
• 1⁄4 pint white wine
• 1⁄4 cup fresh basil (or to taste)
• 1  ounce pine nuts, toasted
• 2  sun-dried tomatoes, finely chopped
• 1  tablespoon parmesan cheese, grated

Directions

1. Heat the stock in a pan and simmer gently.
2. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
3. Add the rice and stir for 2 minutes or until the rice is transparent.
4. 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.
5. Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.