Broccoli Salmon Risotto

Servings: 4 to 6 Prep: 40 minutes Cooking: 30 Minutes

Servings: 4 to 6    Prep: 40 minutes      Cooking: 30 Minutes

600g (1 1/4 lb)           Broccoli Florets

1                               Onion, chopped finely

Sufficient quantity       Broccoli stems, peeled and diced finely

60ml (1/4 cup)           Salted Butter

250ml (1 cup)            Arborio rice 

125ml (1/2 cup)         White Wine

900ml (4 cups)           Vegetable Stock

50g (125ml/ 1/2 Cup) Grana Padano Cheese, grated

6 fillets, 90g each       skinless Salmon

Sufficient quantity       Olive Oil

To Taste                    Salt and freshly ground pepper

In a saucepan, cook the broccoli in boiling salted water for 3 minutes. Remove the florets with a skimmer, run under cold water, set aside. Leave the cooking water in the saucepan.

In another saucepan, soften the onion and broccoli stems in the butter. Add the rice and continue cooking until the rice grains are well coated with butter. Add the wine and cook, stirring, until it evaporates.

Add 125ml (1/2 Cup) of the hot vegetable stock and continue cooking, stirring constantly until the stock is absorbed. Repeat until there is just 250ml (1 cup) of stock left. Add the broccoli florets, the stock and stir just to reheat. Avoid overcooking so the broccoli keeps its nice bright colour.

Season to taste and stir in the Grana Padano Cheese at the last minute.

Meanwhile, preheat the oven to 425°F. Spray the Salmon with olive oil and season to taste with salt and pepper. Place on an baking sheet and cook on the bottom rack for about 8 minutes.

Serve the risotto in deep plates. Place a piece of cooked Salmon on each portion.

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