Salmon Risotto

Ingredients

9 oz salmon skinned and cubed
1 pint chicken stock
1 Tbsp oil
1 Tbsp butter
1 large onion finely chopped
8 oz risotto or arborio rice
1/4 pint white wine
1 handful basil
1 oz pine nuts toasted
2 sun-dried tomatoes finely chopped
1 Tbsp Parmesan grated

Directions
Heat the stock in a pan and simmer gently.

In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.

Add the rice and stir for 2 minutes or until the rice is transparent.

Stir in a ladle full 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.

Add the salmon, basil, pine nuts, sun dried tomatoes and Parmesan. Season well and serve.

Makes 4 servings