Nutty, citrus-scented risotto meets its match in luscious, tender pan-fried salmon.
- Heat 2 tablespoons of oil in a large, deep frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the tomato and cook, stirring, for 1 minute. Add the orange juice. Cover and cook for 3 minutes or until the tomato softens. Stir in the rice, stock and water. Bring to a simmer. Cook, covered, for 6 minutes or until the rice is tender.
- Meanwhile, heat the remaining oil in a large heavy-based frying pan over medium-high heat. Add the salmon and cook for 2 minutes each side for medium or until cooked to your liking.
- Add the almonds and 2 tablespoons of the parsley to the risotto and stir until well combined. Divide the risotto among serving bowls. Top with the salmon. Sprinkle with the remaining parsley to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set