Salmon and Vegetable Risotto

{{{message}}}

50g Onion, finely diced

1 tsp Unsalted Butter

100g Basmati Rice

2 Ripe Vine Tomatoes, finely chopped

150g Butternut Squash, peeled and cut into 1cm cubes

50g Fresh Washed Spinach, cut into thin slices

450ml Boiling Water

1 Fillet of Fresh Salmon, skin removed – around 100g

50g Cheddar Cheese, grated

Sauté the onion in butter in a frying pan for 2 minutes.

Add the rice and cook for 1 minute, then add half the water and the butternut squash and bring to the boil.

Simmer for 5-10 minutes until the water has reduced and the squash is soft.

Cut the salmon into small chunks and add to the pan with the chopped tomatoes. Cover and simmer for 5-8 minutes.

Add the spinach and cook until wilted, adding a little water if needed.

Serve warm and sprinkle with grated cheese.