Smooth Salmon Risotto

Creamy, flavoursome and an ultimate comfort food.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  fresh salmon fillets
• 3  ounces shrimp or 3  ounces  prawns
• 1  vegetable stock cube
• 5  ounces risotto rice
• 1  pint boiling water
• 2  bay leaves
• 2  tablespoons creme fraiche or 2  tablespoons  cream
• 2  teaspoons dried dill
• 1  teaspoon dried herbs
•  lemon juice (approx. 1)
•  lemon zest
•  olive oil
•  salt and pepper

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.