Sainsbury's Recipe Card from 2004 - Salmon Risotto

 I was rooting through the folder in which I keep all my recipe cards, magazine clippings and internet print-outs and I came across this old Sainsbury's recipe card from 2004 - Salmon Risotto with Spinach, Watercress and Rocket. I've never made this before and decided to make it for lunch. I didn't have any spinach or watercress, just rocket and I adjusted the recipe to feed two people rather than four. Also, I used vegetable stock in place of fish stock. I have tried to find the recipe on the Sainsbury's website but looks like it's not been published. So I have noted down my modified recipe below in case you want to try it! It makes a very nice lunch and would also make a great main meal if it was served with mixed salad and maybe even some fresh bread.

Salmon & Rocket Risotto
Serves 2

Ingredients:

Knob of butter
1 tbsp olive oil
1 x onion, finely chopped
180g Arborio risotto rice
3/4 glass of dry white wine
1 litre veg stock (Marigold)
2 tbsp lemon juice
2 x small salmon fillets with skin removed (I used a 220g pack of responsibly farmed Scottish salmon from the Co-op) cut into 1 inch chunks
75g rocket
freshly ground black pepper
freshly grated parmesan to garnish

Method:
1. Put the butter and oil in the pan and melt over a gentle heat.
2. Fry the onion until soft.
3. Add the risotto rice and fry for 5 minutes
4. Pour in the wine, turn up the heat a little and cook until it starts to simmer.
5. Now add the stock. Generally I don't bother adding it gradually, I just put in 3/4 of the stock right at the beginning and stir occassionally until it starts simmering.
6. Cook the rice for 12-15 minutes, stirring and adding more stock if it's looking too dry (should be looking like a thick soup). Grind in a good measure of pepper.
7. Check the rice is cooked (with still a bit of "bite") then carefully mix in the lemon juice, rocket and salmon. Stir as little as possible at this point to avoid breaking up the salmon.
8. Put a lid on the pan and cook gently for about 4 minutes, this should be enough to poach the salmon. You can check it's cooked by breaking apart a chunk of salmon and if it's opaque all the way through, it's done!
9. Serve with a sprinkling of parmesan.