Salmon and Spinach Risotto
This risotto was discovered in a magazine a while ago now, and has become a favourite post-workout staple. It’s got everything you need to replenish your energy after exercise, and it’s delicious enough to not feel like you’re eating cardboard (as it often can with some “healthy” post-exercise foods). It’s also dead simple and super quick to make – you’ll have it on your plate in about 20 minutes flat!
Salmon and spinach risotto – serves one
You will need:
- Chopping board and knife
- Measuring jug
- Large, non-stick pan
- Half a cup of risotto rice
- 1 onion
- 2 stock cubes (make sure they are gluten free if need be)
- 1 pack of spinach
- 2 cloves of garlic
- 1 salmon fillet
- 1 lemon
- Parmesan cheese
- White wine
How to make it:
Finely chop the garlic and onion (crush the garlic if you prefer it in smaller bits) and roughly chop the spinach. Slice the salmon in to large chunks (about an inch square).
Make up a pint of the stock, pour half in to the pan and add the rice, stirring well. Cook for 5-8 minutes then add the onion, garlic, and half a cup of white wine.
Stir well again, and then add the spinach and salmon. Cook for a further 5 to 8 minutes, stirring occasionally. If the rice starts to get sticky, add more stock. It’s done once the stock is all soaked up and the rice and salmon is cooked through.
Serve with grated parmesan and a generous squeeze of lemon.