Salmon Risotto - cooking recipe

Ingredients

7 tbsp butter
1 None small onion, finely chopped
14 oz risotto rice
3/4 cup dry white wine
6 cups hot chicken stock
9 oz cherry tomatoes
1 (7 oz) can salmon, flaked
2 oz baby spinach, plus extra to serve
1 oz Parmesan cheese, grated, plus extra to serve
None None salad and lemon wedges, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
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.
Meanwhile, arrange tomatoes on prepared tray. Lightly coat with olive oil and season to taste. Bake for 10-12 mins, until starting to burst.
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.