A low-fat recipe supplied by Dinner Twist.RECIPE: Salmon & Beetroot Risotto
Serves 4500ml water
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.
'The West Australian' is a trademark of West Australian Newspapers Limited 2013.
All rights reserved.
Select your state to see news for your area.