Salmon and cucumber risotto
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A nice fresh filling tasty salmon and cucumber risotto.
Cooking Tips:
Serves:4
Cook Time:25 Minutes
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Cooking Ingredients:
20g Butter
1/2 cucumber, peeled and seeded and diced
3-4 spring onions
250g Arborio rice
750 ml chicken/vegetable stock
100ml white wine
500g skinned and diced salmon
3 tbsp dried/fresh tarragon
salt and pepper for seasoning
Cooking Method:
1. Melt butter into a medium heat saucepan then add cucumber and spring onions and soften for about 5 minutes.
2. Now add the rice and mix well so each grain has a nice covering of the butter.
3. Add wine and allow to simmer and reduce for a few minutes and then add a laddle of stock stir and again to reduce. Continue this method for about 17 minutes.
4. Add the diced salmon,dried tarragon and an extra laddle of stock and cook for a further 5 minutes, now turn the heat off and (optional add some extra butter) place the lid on the sauce pan and leave for a further 5 minutes.
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