One of our favourite meals is the humble risotto. Tonight we’re making our Cape York Risotto which will be one of the meals that keeps us going for the 4 week trip.
Ingredients (Serves 2 or 3)
1 tbsp Oil, or there abouts
About a Cup Basmati Rice (not Arborio as we only have room for 1 type of rice)
1 Onion, diced
1 Clove of Garic, diced
Dill to taste
Paprika to taste
1 Tin Tassal Roasted Tasmanian Salmon in spring water
1 tsp Massel Chicken Stock Powder in
2 cups of Water
Handfull of Woolworths homebrand dehydrated peas
1. Saute onion & garlic in pan
2. At the same time, use left over warm thermos water to make stock with powder in a pot
3. Add peas to stock to rehydrate
4. Add rice to pan and stir
5. Add paprika and dill, or what ever takes your fancy
6. Spoon stock into pan slowly over a period of time, adding liquid as the pan begins to dry, stir occasionaly
7. Add Salmon to rice after al the stock is used
8. Serve when Salmon is warmed through
9. Top with shaved parmesan if there is any left in the fridge
Salmon is interchangable with Chicken In A Can, Bacon, Chorizo, Tuna or whatever else you have that you need to use.