I feel like I say this about a lot of food. But this really is one of my absolute favourites! The combination of Salmon, Tomato and Dill is just a winner, I love the flavour of the Sunblushed Toms instead of using fresh Toms… if you do use fresh Toms go for Cherry Tomatoes cut in half.
For 2 (greedy person) portions you will need:
- 2 Salmon Fillets, cooked and flaked
- 100g Broccoli, cooked and chopped
- 150g Risotto Rice
- 1ltr Stock, chicken or fish is fine
- 100g Sunblush Tomatoes, chopped
- 1 Onion, diced
- Dill, chopped
- 50g Butter (optional)
- 60g Parmesan, grated
- Salt and Pepper
Sweat the Onion in a pan on a low heat for around 10 minutes.
Add Risotto Rice and fry gently for around 2-3 minutes.
Add the stock a ladle at a time. The Risotto Rice usually takes around 20-25 minutes to cook. You can prepare in advance up until this point when the Rice is about half cooked if you like to save time! I half cooked mine for about 15 minutes then turned off the heat and put the kids to bed, so when I came back to it, I only had another 10/15 mins till I was ready to stuff my face in peace.
When the Rice is very nearly cooked (keep tasting and checking it along the way) add in the Salmon, Broccoli, Tomatoes and Dill ( saving some Toms and Dill for on top). I also added a little more stock to loosen it up a bit! Cook for another minute so it’s all nice and hot.
Then I turn off the heat and add a little butter and Parmesan. Totally optional but also totally makes ANY Risotto one million times better.
Then check seasoning, add salt and pepper if you like to your taste.
It would probably be enough to feed 3 people but I’m not very good at small portions… and wine is also optional but makes the whole thing just bloody lovely!
Hope you enjoy it!