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How to make Orange, tomato & almond risotto with salmon

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 60ml (1/4 cup) olive oil
  • 1 large brown onion, halved, thinly sliced
  • 550g ripe tomatoes, cut into thin wedges
  • 125ml (1/2 cup) fresh orange juice
  • 2 x 250g pkts Sun Rice Risotto Base
  • 375ml (1 1/2 cups) fish stock
  • 125ml (1/2 cup) water
  • 2 x 250g pkts frozen salmon fillets, thawed (see note)
  • 60g (1/3 cup) almond kernels, halved
  • 1/3 cup chopped fresh continental parsley

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.