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olive oil, plus extra for brushing
cloves garlic, crushed, or 2 tbsp chopped garlic
dry white wine
Compliments Organic Low Sodium Vegetable Broth
finely grated lemon rind
Compliments Organics Dill, chopped
finely grated Compliments Parmesan Cheese
Place the butter and oil in a large heavy-based saucepan over medium heat.
Add onion and cook for 2–5 minutes or until softened.
Add rice and garlic; stir for 1 minute or until rice is well coated.
Add the wine and cook for 1 minute or until evaporated.
Gradually add the broth, 1 cup at a time, stirring continuously, for 25-30 minutes or until absorbed and rice is al dente.
Stir in lemon rind, dill and cheese.
Heat a large nonstick frying pan over high heat.
Brush salmon with the extra oil and cook, skin side down, for 2–3 minutes or until crispy.
Turn and cook for a further 2–3 minutes until salmon is cooked to your liking.
Serve with risotto.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 14 g
Carbs: 66 g
Fibre: 4 g
Sugar: 5 g
Cholesterol: 150 mg
Protein: 59 g
Sodium: 1070 mg