Brown rice risotto with broccoli and salmon

Ingredients

For 1 serving

• Brown rice70 g
• Broccoli200 g
• Salmon fillet100 g
• Shallot20 g
• Vegetable broth600 ml
• Extra virgin olive oil8 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: October – March

Method

1. Heat the vegetable stock and keep it hot. Meanwhile finely chop the shallot and rinse the brown rice in a sieve.
2. In a saucepan heat the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring.
3. Cook the rice for 35 minutes over a medium-low heat, adding the stock one ladleful at a time as the previous one is absorbed and stirring now and then: brown rice needs more time and more liquid than white.
4. Meanwhile divide the broccoli into small florets and remove the skin and bones from the salmon fillet, cutting it into cubes of about 2 cm.
5. In the last 10 minutes add the broccoli florets; in the last 4 minutes add the salmon and stir gently, until it is opaque and the rice tender but still separate.
6. Turn off the heat, season with salt and finish with grated lemon zest and a grind of pepper; rest for 1 minute and serve.