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| Chef | |
| Submitted | June 14th 2010 |
| Cuisine | Italian |
| Category | Main Course |
| Level | Beginner |
| Servings | 2 |
| Rating |
Ingredients
2 tbsps margerine
half an onion, chopped
1 bunch spring onions, white part only, chopped
cucumber half, peeled, seeded and chopped
risotto rice for two
450 ml (0.75 pint) chicken/veg stock
150 ml (0.25 pint) white wine
225 g (8 oz) salmon fillet, skinned and diced
fresh tarragon
Directions
Heat the margerine and add the onions. Cook for a few minutes, then add the spring onions and cucumber and cook for a further few minutes without colouring.
Add the rice, stock and wine and simmer for about ten minutes, stirring occasionally.
Stir in the diced salmon and tarragon. Continue cooking for a further five minutes, then switch off the heat and leave to stand, covered, for a five minutes more before serving.
Add the rice, stock and wine and simmer for about ten minutes, stirring occasionally.
Stir in the diced salmon and tarragon. Continue cooking for a further five minutes, then switch off the heat and leave to stand, covered, for a five minutes more before serving.