Title: Salmon and Tarragon Risotto
Cook: Chris Lock
Serves: 4
Preparation Time: 10 mins
Cooking Time: 30 minutes

Ingrediants

• 25 g butter
• Bunch of spring onions
• 350 g risotto rice
• 1 litre hot vegetable stock
• 4 x 140 g skinless salmon fillets
• 1 lemon zest
• Sprig chopped tarragon

Method:

• Cube the salmon, slice the spring onions.
• Melt the butter in a pan over a medium heat. Add the spring onions and cook for 3 minutes until they are soft. Pour in the rice and stir well to coat the rice grains in the butter
• Pour in the hot vegetable stock, a ladelful at a time, stirring continuously and allowing the stock to be absorbed into the rice before adding more.
• Cook the rice for 12 mins, then toss in the salmon cubes and cook until the salmon turn opaque and starts to flake and the rice is cooked through. Stir in the lemon zest and tarragon, then season with black pepper. Serve immediately.