Salmon Spinach Risotto with Goat Cheese

My dad’s favourite risotto! A deliciously savoury comforting bowl and an explosion of flavour.

Ingredients

2 stalks of Celery

2 medium Onions

2,5 cup Arborio Rice

1 cube Chicken Stock

0,8l Boiling Water

350g Salmon

200g Baby Spinach

350g grated Goat Cheese

Finely chop the celery and onions and fry on medium low heat until soft.

Add the rice to the pan and give it a good stir. Dissolve the chicken stock in a cup of the boiling water and then add all the water to the pan. Stir until well combined.

Roughly chop the salmon into cubes and add to the risotto. Stir it in and put the fire on high until it is simmering, then turn low.

Place half the baby spinach on top of the risotto. This will function as a lid and keep a lot of the steam in the pan. Once the layer of baby spinach is completely flat and wilted, add the rest.

Simmer for abaout 25 minutes (check to see if the rice is properly cooked). When the rice is done, add in the goat cheese and stirr to combine it all and melt the cheese.

Serve immediately.