This recipe comes from the BBC Good Food website and makes a lovely change to the standard mushroom risotto which I normally cook. Mushrooms aren’t included in the ingredients but I added them anyway as they always work well in this kind of dish.
Since discovering this recipe I’ve cooked it three more times. I was initially concerned that the salmon might be overpowering but it works perfectly with the rice, lemon, cream cheese and parsley.
I used white wine in this risotto but if you’d rather not then substitute it with more vegetable stock. I’ve also found that the cream cheese may be omitted without spoiling the flavour too much if you don’t have any available.
Serve with garlic bread or stuffed mushrooms.
- Place a medium sized saucepan over a medium heat. Add a large drizzle of olive oil.
- Chop three quarters of the salmon and place to one side.
- Finely chop the onion and add to the saucepan. Gently fry for a few minutes.
- Crush in the clove of garlic and stir well. Once the garlic just starts to colour add the white wine (if using) and simmer for two minutes.
- Add the rice to the saucepan and stir well for one minute to allow the rice to absorb the flavours.
- Add around a quarter of the vegetable stock and set your timer to 20 minutes. You will need to stir the risotto continously during this time.
- Once the stock has been absorbed by the rice pour in a little more along with the mushrooms. As soon as the rice starts to look dry add some more stock. Keep adding the stock slowly over the next 20 minutes.
- After the timer has sounded, turn off the heat and stir in the salmon, parsley, cream cheese and lemon zest. Add a little black pepper then taste the risotto. If it needs more lemon add some of the juice.
- Leave to sit for a few minutes then divide into two bowls. Cut the remaining salmon into thin strips and place on top of the risotto.