Pesto Risotto with Salmon

Place the fish stock in a saucepan and bring to simmer while you get the risotto going. By the time you need the stock, it should be simmering.
1 L light fish stock, see notes above
Heat 2 tbsp of the butter and olive oil in a heavy based wide pan on medium heat.
3 Tbsp butter, 1 Tbsp EV olive oil
Gently sauté the onions for about a minute or two until slightly soft, just golden.
1 medium onion
Tip the rice in and coat thoroughly with all the lovely onion-butter mix.
250 g risotto rice like arborio
Add the wine and stir well. As we only have a small amount of wine, it will be absorbed very quickly. As mentioned, skip the wine if you like and proceed to the next step.
60 ml white wine (leave out if you don't do alcohol)
Add 2 ladlefuls of the simmering stock and stir the contents of the pan. Keep stirring until the stock is almost all absorbed, then add another 2 ladlefuls. Keep repeating this, add, stir until almost absorbed until you are left with about 2 ladlefuls of stock. This will take about 15-20 minutes.
After you add the final 2 ladlefuls in step 5 (with some left in the pot), tip all the salmon pieces in.
200 g salmon fillet
Stir everything up thoroughly to cook the salmon as the stock is getting absorbed, about a minute.
When the stock is almost gone, add the spinach leaves, stir for about 30 seconds for them to wilt. Add a final ladle of stock and stir until absorbed. Check your rice, it should be cooked with just a slight bite to it. If it's not quite cooked, add another ladleful of stock.
2 handfuls baby spinach leaves
Finally, when the rice is done, add the pesto in, stir for about 1 minute to heat right through and turn the heat off.
100 g pesto
Stir the parsley in.
1 handful parsley and some for serving
Add the parmesan in (if using), the ½ Tbsp of butter, stir, cover and let rest for 2 minutes while you warm the plates up and get your cutlery.
60 g grated parmesan
Serve immediately with some lemon juice, more parmesan, parsley, freshly ground black pepper, and some salt if needed.
1 Tbsp lemon juice, freshly ground black pepper, salt

Ingredients

Instructions

Nutrition