Chilli salmon with broccolisotto

Last nights dinner ...8sp. Chilli salmon with broccolisotto. Risotto made with broccoli rice!!!
I used to throw the stalk of my broccoli away (or freeze them to go in vegetable stock) but I was thinking one day that it might make a nice 'rice'....so I tried it. It turned out fab.....I like it in 'risottos' because as its made with the stalk of the broccoli it seems to retain a lot more 'bite' than regular cauliflower or broccoli rice  made with the florets. Don't get me wrong...I love the cauliflower rice I have with my Chili con Carne but this just adds a different dimension to the 'risotto'.
To make it I use my mini chopper and to be honest, although I know you can use a box grater to grate the florets into 'rice' I'm not sure if you could do it with the dense texture of the broccoli stalk....I'm guessing that it will grate a bit like a carrot would.....

So....to make the Broccolisotto.....(this just makes a portion for one...remember to recalculate if you increase the amounts for more portions) I take my small saucepan and spray it with spray oil, then I bring it to temperature (I see a lot of recipes that say heat a pan then spray with the oil but I find that the heat disseminates the oil before you get a chance to get the food into it so whenever I use spray oil I do it this way) then add about a tablespoon or so of finely diced onion or shallot and allow to heat through and soften. Then add your portion of broccoli rice and turn it over to coat it all and mix it with the onion. Next add about 200ml of veg stock (remember to add any SP.... I make my own which I can then be confident is 0sp....I'll post how I do it later) and allow to come to the boil. Reduce the heat and simmer for about 15 minutes to allow the broccoli rice to cook and the liquid to reduce down. When most of the liquid is gone but the broccoli is a nice oozy consistency add about two tablespoons of Philadelphia light cheese...2sp...(I was running short of choices and only had chives or smoked ham....I chose the chives) and allow it to melt into the mixture on a low heat. Then serve it on a warmed plate. I added the salmon fillet...6sp...(which I had warmed in the microwave for 20 secs...it was already cooked) and although it started life on the plate looking like it did in the photo....as soon as I took the photo I squished it into bits and mixed it through....it was yummy...