275g Regal Salmon Fresh Cuts Stir Fry
3 cups chicken or vegetable stock
1 tablespoon butter
2 tablespoons olive oil
1 leek, white leaves only, sliced lengthways
150g brown button mushrooms, cut into quarters
1 clove garlic, crushed
1 small kumara, peeled, cut into 1 cm cubes
1 cup Arborio rice
2-3 tablespoons freshly chopped herbs, like parsley, thyme or dill
100g grated parmesan
Remove the Regal Fresh Cuts Stir Fry pieces from the fridge, and allow to rest at room temperature for 5 minutes before cooking.
Bring the stock to the boil and keep on the heat in a saucepan. In a deep fry pan or sauté pan melt the butter until it bubbles, then add the olive oil. Add the leeks and fry for 2-3 minutes until tender.
Add mushrooms and kumara with the garlic. Sauté until slightly brown, about 5 minutes. Add the Arborio rice and fry with the vegetables until rice starts to become transparent. Start adding the warm stock by the ladle, each time waiting until the liquid is fully absorbed by the rice before adding the next ladleful. Keep stirring and adding until all the stock is used.
In a small frying pan sear the Regal Fresh Cuts Stir Fry pieces with herbs and a little oil. Turn each piece to quickly cook on each side. Remove from heat and add to the risotto just before serving. Garnish with parsley and parmesan (or you can add grated parmesan to the risotto).