Salmon And Chive Risotto - cooking recipe

Ingredients

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

Preparation

Place stock and lemon peel and juice in a large saucepan. Bring to a boil on high heat. Reduce heal to low; keep warm.
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.
Add wine; stir on medium heat 1-2 mins, until liquid is absorbed.
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).
Stir in salmon and chives; season to taste. Sprinkle with shaved Parmesan cheese and serve with lemon wedges.