Brain Food: Salmon and Spinach Risotto for an Omega 3 boost
- 1 medium onion
- 2 cloves garlic
- Splash of olive oil
- 1.1 litres/2 pints vegetable, fish or chicken stock
- 4 cooked skinless boneless salmon fillets
- 400g prewashed spinach
- 320g Arborio rice
- 125ml glass of white wine
- 1 lemon (optional)
- Handful of chives (optional)
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to support heart, brain and eye health
Peel and finely chop the onion and garlic and soften in a splash of olive oil over a medium heat. Add the rice and coat it in the oil. Keeping the heat on medium, add the white wine and wait for it to reduce by about half. Add in a quarter of the stock and stir. Keep stirring regularly and add more stock as the risotto cooks.
Boil the kettle and pour over the spinach, drain then roughly chop. Flake the salmon fillets into the risotto, add the chopped spinach and warm through for 5 minutes. Check the seasoning and add to taste. Zest the lemon and chop the chives (if using) and sprinkle on top once you have served.
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