Smoked Salmon & Lemon Risotto
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Servings: 4
Ingredients
- 1 medium onion finely chopped
- 2 Tbsp olive oil
- 1½ cups risotto rice such as Arborio
- 1 clove garlic finely chopped
- 6 cups boiling vegetable stock
- 6 oz pack smoked salmon chopped
- ⅓ cup mascarpone
- 3 Tbsp fresh flat-leaf parsley chopped
- grated lemon zest plus squeeze of juice
Optional Choices: (add with the last ⅓ of broth)
- asparagus
- mushrooms
- spinach
For Garnish:
- handful of arugula
Instructions
- Sauté the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. 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.
- Add any optional ingredients, and pour in the last of the stock. Stir, then simmer until cooked and creamy.
- Remove from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
- Leave for 5 mins to settle, then taste and add a little lemon juice if you like.Garnish with arugula.
