Salmon And Chive Risotto

• 4 cups fish stock
• 1 None lemon, zested and juiced
• 2 tsp olive oil
• 1 None red onion, finely chopped
• 14 oz Arborio rice
• 1/2 cup white wine
• 1 (7 oz) can salmon, drained, flaked
• 2 tbsp snipped fresh chives
• 1 tbsp capers
• 1 tbsp shaved Parmesan cheese

1. Bring fish stock to a boil. Reduce heat and add lemon zest and juice. Keep warm.
2. Heat oil in a large saucepan. Saute red onion for 1-2 mins. Add rice and cook for 1 min. Add white wine and stir over medium heat for 2 mins, until liquid absorbs. Add 1 cup hot stock and stir continuously until liquid completely absorbs. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
3. Fold in salmon, chives and capers. Season to taste. Top with Parmesan to serve.

fish stock, lemon, olive oil, red onion, rice, white wine, salmon, fresh chives, capers, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28428 (may not work)