This is easier than you think.
Risotto isn’t something that I usually make because it can be a little difficult to get the right consistency. I found this recipe in the June 2017 issue of Recipes+ magazine and it is actually easy to follow and also adapt.
I used canned pink salmon for my version. If it fits in your budget then I recommend using a boneless variety, especially if you are feeding children. Canned tuna flakes would also work if you don’t want to buy salmon.
I also added some sweetcorn kernels to the pot in order to bump up the vegetables from the original recipe. I love corn because, as well as tasting great, it adds extra texture too.
Ingredients – serves 4:
- 4 vegetable stock cubes
- 6 and 1/2 cups boiling water
- drizzle of vegetable oil, for cooking
- 2 tbsp butter
- 1 small onion, finely diced
- 2 cups Arborio rice
- 400g/14oz can pink salmon, flaked and big bones removed if needed
- 1/2 cup frozen peas
- 1/2 cup frozen sweetcorn kernels
- freshly ground black pepper, to season
- Put the stock cubes and boiling water into a saucepan over a medium heat. Stir to dissolve the stock cubes. Leave on the heat at a gentle simmer.
- Put the oil and butter into a larger saucepan then add the diced onion. Cook for a couple of minutes over a medium-low heat until the onion just starts to turn translucent (- don’t brown the onion).
- Add the rice to the pan with the onion and stir. Cook for a minute.
- Add a ladle of the hot stock to the rice and stir. Keep stirring until the stock has mostly absorbed before adding another ladle of stock. Repeat until you’ve added all the stock to the rice. This process should take about 20 minutes.
- Stir in the salmon, peas and sweetcorn plus a good seasoning of black pepper. Cook for a few minutes until the peas and corn are warm. If the rice is too thick for your preference, stir in a little more boiling water at this point.
- Serve topped with a little more black pepper.