Easy Salmon Risotto

Making risotto on the hob can be tedious as you need to add the liquid bit by bit and stir constantly. In the slow cooker, it can be added all at once, then left to cook in the gentle heat with little attention.

Serves 2

20 g/¾ oz/1½ tbsp butter
4 spring onions (scallions), trimmed and finely sliced
50 g/2 oz/¼ cup easy-cook (converted) Italian risotto rice
30 ml/2 tbsp white wine or extra stock
175 ml/6 fl oz/¾ cup hot (not boiling) vegetable stock
150 g/5 oz salmon fillet, cut into bite-sized pieces
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh dill (dill weed)
Freshly grated Parmesan cheese
A sprig of fresh dill

1. Put the butter in the ceramic cooking pot and switch on the slow cooker to High. In about 10-15 minutes, when it has melted, stir in the spring onions, cover with the lid and cook for 30 minutes.
2. Add the rice and stir to coat in the butter, then stir in the wine, if using. Add the stock, stir, then re-cover and cook for 40 minutes, stirring once half-way through the cooking time.
3. Season the salmon pieces with salt and pepper and stir into the rice. Cook for a further 20 minutes or until the salmon is opaque and the rice is tender.
4. Stir in the chopped dill, then switch off the slow cooker and leave the risotto to stand for a minute.
5. Gently stir, then spoon on to a warmed plate or bowl and sprinkle with some grated Parmesan. Garnish with a sprig of fresh dill and serve at once with Ciabatta bread.

Cook's tip
Strips of smoked salmon and cooked, peeled prawns (shrimp) can be used instead of fresh salmon. Stir these in about 10 minutes before the end of cooking.

---