A tasty and wholesome dish for seafood lovers. Salmon, dill and beetroot go hand in hand, so I thought it was about time I made something with them again. When I have extra time at the weekend I love to slowly stir a risotto, simmering away. So I thought I'd bring these ingredients together in a vibrant risotto, for a recipe that is a great source of protein, iron, energy and also goes towards your five a day.
Shopping list.
(I made this for one but it's easy to double up)
♥ One white onion, chopped♥ One garlic clove, crushed
♥ Low calorie spray or olive oil
♥ 50g risotto rice
♥ 200ml vegetable stock
♥ Splash of white wine - optional
♥ One medium salmon fillet (around 150-200g)
♥ 2 tbsp dried dill
♥ Black pepper to season
♥ Two cooked beetroots, diced
♥ 2 tbsp low fat yoghurt
Preheat your oven to 180 degrees C.
Step one. Begin your risotto by slowly cooking your onions in a large pan on a low heat for 5-10 minutes. Add your garlic and cook together but don't let them colour or burn.
Step two. Add the risotto rice and toast for around 1 minute, stirring in the pan. Then add a little stock and stir now and again, gradually adding more and more stock for 30 minutes. If you have any white wine in the fridge add a dash here too. Lastly add the beetroot and keep stirring.
Step three. Meanwhile add your salmon fillet to a baking tray with some of the dill and black pepper. Spray with low cal spray or drizzle with olive oil - it's up to you! Bake for 18-20 minutes.
Step four. Make your yoghurt topping by adding salt, pepper and dill to season. Your risotto and salmon should be ready together at a similar time. Serve up your salmon on a bed of risotto and a healthy dollop of your dill infused yoghurt.
Ta da!
I do love a beetroot risotto!
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