SALMON & BUTTERNUT SQUASH RISOTTO
1. Preheat the oven to 165C or gas mark 3. Dice the squash and place in a roasting tin. Roast in the oven for 25-30 mins.
2. Heat the oil over a low heat. Add the onion and cook until translucent. Add the risotto rice and stir to coat in oil. Slowly add the vegetable stock, stirring constantly. Let simmer.
3. Season the salmon with salt and pepper, and gently pan fry.
4. Once the rice is cooked, gently fold in the roasted squash and Parmesan. Simmer for 5 to 7 mins.
5. To serve, fold in the oregano, place the rice into
a bowl and top with the salmon.
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