Creamy Salmon Veggie Risotto

Creamy Salmon Veggie Risotto Ingredients

1 litre Vegetable stock1⁄2 Red Onion2 Garlic cloves1 tsp Butter2 Salmon filletsBroccoliMushrooms1⁄4 tsp Dried mixed herbs1⁄4 tsp Fresh ParsleySalt Pepper200 g risotto rice

Instructions

In a non stick frying pan over medium/high heat, add 1 tsp of butter, onion garlic and fry-off until softened for around 5 minutes.Once cooked, add in your risotto rice and stir through for 1 minute. Make sure to coat the rice in the butter, onion and garlic mixture.Start to add your stock slowly, allowing the rice to absorb all of the liquid and keep adding repeating the process until all of your stock has been used. Repeat until the rice is soft and cooked.While the rice cooking, add in your chosen veggies protein, I have chosen mushrooms, broccoli salmon. Chicken, tofu sausage also work well in this same risotto recipe! I love how versatile this recipe is, as it can easily be made vegan/vegetarian friendly if required.Check to see if the rice is cooked softened, if not cook for another 1/2 minutes.Take off heat serve with a sprinkle of cheddar cheese or parmesan and top with mushrooms for garnish, now all that’s left to do do is enjoy!