Smoked Salmon Risotto
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 2 Shallots (finely diced)
- 170 g Risotto (arborio) rice
- 2 Garlic cloves (crushed)
- 850 ml Vegetable stock
- 80 g Smoked salmon (chopped)
- 2 tablespoons Crème fraîche
- 0.5 Lemon (juice & zest only)
- 20 g Parmesan (grated)
- 5 g Fresh parsley (finely chopped)
Method
- Heat 1 tbsp Olive oil in a large pan and add 2 Shallots. Cook over a low heat for 4 minutes.
- Once the shallots are starting to soften, add 2 Garlic cloves and 170 g Risotto (arborio) rice. Mix well and cook for a further 2 minutes so that the rice absorbs the oil.
- Add half of the 850 ml Vegetable stock and simmer until all the liquid has nearly been absorbed. This will take about 20 minutes.
- Add the remaining stock a ladle at a time. Waiting for the liquid to reduce before adding the next one. This will take around 10 minutes.
- Remove from the heat and add 2 tbsp Creme fraiche, 80 g Smoked salmon, juice and zest of 0.5 Lemon, 20 g Parmesan and 5 g Fresh parsley. Mix well and serve.