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.
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