Salmon And Chive Risotto

• 4 cups vegetable stock
• 1 None lemon, peel grated and lemon juiced
• 2 tsp olive oil
• 1 None red onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 can (7 oz) pink or red salmon, drained and flaked
• 2 tbsp finely chopped chives
• 1/3 cup shaved Parmesan cheese
• None None Lemon wedges, to serve

1. Place stock and lemon peel and juice in a large saucepan. Bring to a boil on high heat. Reduce heal to low; keep warm.
2. Heat olive oil in a large saucepan on high heat. Saute onion 1-2 mins, until tender. Stir in rice; cook 1 min, until coated in oil.
3. Add wine; stir on medium heat 1-2 mins, until liquid is absorbed.
4. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
5. Stir in salmon and chives; season to taste. Sprinkle with shaved Parmesan cheese and serve with lemon wedges.

vegetable stock, lemon, olive oil, red onion, arborio rice, white wine, pink, chives, parmesan cheese, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/30200 (may not work)