Lemony salmon risotto

SERVES 4 PREP AND COOK TIME 30 MINUTES

600g skinless salmon fillets, cut into 3cm cubes

2 litres (8 cups) fish or chicken stock

4 garlic cloves, crushed

grated rind and juice of 2 lemons

3 cups (600g) arborio rice

1 Heat a little olive oil in a large nonstick frying pan over medium-high heat. Cook the salmon until browned lightly all over and slightly rare in the centre, about 3 minutes. Transfer to a bowl; cover with foil. Wipe out pan with paper towel.

2 Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Reduce heat and simmer gently.

3 Heat about 2 tablespoons of olive oil in the same frying pan over medium heat. Cook the garlic, stirring, until fragrant, about 30 seconds.

4 Add the rice and stir for 2-3 minutes or until grains appear slightly translucent. Add a ladleful (about ½ cup) of hot stock. Stir gently, just enough to ensure the stock is evenly distributed among the rice, until the stock is absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Total cooking time will be about 20 minutes or until the rice is tender yet firm to the bite, and the risotto is creamy.

5 Remove from the heat. Stir in lemon rind and juice then season to taste with salt and pepper. Top with salmon; serve immediately. Not suitable to freeze or microwave.