Lemon and Dill Salmon Risotto
Ingredients
- 2 Tassal Quick & Healthy frozen Tasmanian salmon fillets
- 1 brown onion finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 1.7L seafood or vegetable stock
- 125g Parmesan cheese, grated
- 2 tablespoons dill, chopped
- 80g butter, diced
- 1 lemon, zested & juiced
- 100g baby peas
- Salt and pepper to taste
Directions
1. Defrost salmon in refrigerator overnight. Heat stock in saucepan and set aside. Melt half the butter in a large saucepan over a medium heat.
2. Sauté onion for 3 minutes, then add garlic and sauté for another 30 seconds. Add rice and stir for 1 minute. Add stock to rice a little at a time, stirring over low medium heat until stock is absorbed and the rice is tender and creamy. Add salmon and cook for another 2 – 3 minutes or until salmon is cooked.
3. Gently fold through the remaining butter, peas, lemon juice and dill. Garnish with lemon zest and Parmesan cheese and serve immediately.
