Risotto is one of my firm favourites it’s just so easy! Start with a splash of oil, fry a chopped onion for 5 minutes then add a chopped leek and two cloves of garlic. Keep everything moving so nothing sticks to the bottom. Then add the risotto rice and coat it in onion mix. Add enough stock (cheat and use an oxo cube with hot water) to cover the rice and leave on a low temperature stirring ever couple of minutes for 20 minutes, all the time adding more stock when the risotto looks a little dry. Once the rice is soft, add chunks of skinned and boned salmon fillets and let them heat through for a couple of minutes. Make a quick salad on the side and enjoy!