A low-fat recipe supplied by Dinner Twist.

RECIPE: Salmon & Beetroot Risotto

Serves 4

500ml water
1 vegetable or chicken stock cube
1 onion
250-300g beetroot
oil or butter for cooking
250g arborio rice
600g salmon fillet
salt and pepper, to taste
100g fetta cheese

fresh rosemary

Bring water to the boil, add the stock cube and stir until dissolved. In the meantime, peel and chop onion and beetroot finely. Place in a pan with some oil or butter and saute for 3 to 4 minutes until slightly softened. Stir in rice and when well coated in the beetroot mix add 350ml of the stock. Allow to simmer gently, covered, for 20 minutes, or until the rice is tender. Stir every 5 minutes and add extra stock as you go.

Dice the salmon into 3cm cubes and season with black pepper. Heat a non-stick pan over medium-high heat and pan-fry the salmon until lightly browned on all sides and cooked to your liking. Top the risotto with crumbled fetta cheese, salmon and a few springs of fresh rosemary. Serve with fresh salad.