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Salmon Risotto with Cucumber Bookmark and Share

  • 2 tbsp sunflower margarine
  • 1 small bunch scallions, white part only, chopped
  • ½ cucumber, peeled, seeded and chopped
  • 1¾ cups arborio rice
  • 3¾ cups chicken or fish stock
  • ⅔ cup dry white wine
  • lb salmon fillet, skinned and diced
  • 3 tbsp chopped fresh tarragon

Heat the margarine in a large saucepan and add the scallions and cucumber. Cook for about 2 - 3 minutes without coloring. Add the rice, broth and wine and return to a boil. Simmer the wine and broth mixture for about 10 minutes, stirring occasionally. Stir in the diced salmon and tarragon. Continue cooking for 5 minutes more, then switch off the heat. Cover and leave to stand for 5 minutes before serving.

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