Salmon Risotto

• 7 tablespoons butter
• 1 onion small, finely chopped
• 14 ounces risotto rice
• 3/4 cup dry white wine
• 6 cups chicken stock
• 9 ounces cherry tomatoes
• 7 ounces salmon flaked
• 2 ounces baby spinach plus extra to serve
• 1 ounce Parmesan cheese grated, plus extra to serve
• salad
• lemon wedges

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. Melt butter in a large, heavy-bottomed saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring, for 1 min. Add wine and simmer for 1 min, until absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
3. Meanwhile, arrange tomatoes on prepared tray. Lightly coat with olive oil and season to taste. Bake for 10-12 mins, until starting to burst.
4. Remove risotto from heat. Fold in tomatoes, 1/2 the salmon, spinach and Parmesan. Season. Distribute between serving bowls and top with remaining salmon, spinach and Parmesan. Serve with salad and lemon wedges.

butter, onion, rice, white wine, chicken stock, tomatoes, salmon flaked, baby spinach, parmesan cheese, salad, lemon wedges

Taken from www.yummly.com/recipe/Salmon-Risotto-1398904 (may not work)