Lemon risotto with smoked salmon
Prep:
5 mins
Cook:
20 mins
This creamy yet light risotto is easily made and a bit decadent yet budget friendly.
2 tbsp olive oil
1 onion, finely chopped
350g risotto rice
1 garlic clove, finely chopped
1½ l boiling vegetable stock
170g pack smoked salmon, three-quarters chopped
85g light mascarpone
3 tbsp flat-leaf parsley, chopped
Grated lemon zest, plus squeeze of juice
In a pan, heat the olive oil and fry the onion for 5 minutes.
Add the rice and garlic, then cook for 2 minutes, stirring continuously.
Pour in a third of the stock and set the timer to 20 minutes.
Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
Pour in the last of the stock, stir, then simmer until cooked and creamy.
Remove from the heat, add the salmon, mascarpone, parsley and lemon zest.
Grind in some black pepper, but don’t add salt.
Leave for 5 minutes to settle, then taste and add a little lemon juice if you like.
Serve topped with reserved salmon.
Serves
4
Preparation Time
5 minutes
Cooking Time
20 minutes
Main ingredients
Cheese, Fish, Vegetables, Rice
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Easy
