Salmon, Watercress and Spinach Risotto Recipe

Spinach risotto made extra delicious
Yield: 2    Preparation Time:     Cooking Time:
This is an exciting risotto recipe that incorporates spinach, watercress and diced salmon pieces topped with Parmesan.


120g pack spinach, watercress and rocket
260g salmon fillet, skinned and diced into 3.5cm pieces
300g Arborio rice
1 liter fish stock
2 x 15ml spoons vegetable oil
2 x 5ml spoons grated lemon rind
50g parmesan shavings
Salt and freshly ground black pepper

Recipe Instructions

Make the risotto.
Heat the oil in a large frying pan and add the rice. Cook for 1 minute making sure the rice is well coated in the oil. Ladle in the stock slowly until all the stock has been absorbed. Stir continuously while adding the stock. Once all the stock has been absorbed the rice should be tender and cooked.

Combine the ingredients.
Stir the fish, spinach, watercress and rocket into the rice and mix together well. Cover the pan and cook for 3 – 4 minutes giving the fish time to cook. Once the fish is cooked, stir in the lemon rind and the Parmesan cheese.