- small onion
- large clove garlic
- 200g risotto rice (washed and drained)
- medium glass white wine
- ½ litre vegetable stock
- 100g Smoked salmon
- large handful parsley (chopped)
- zest of lemon and some of the juice
- 2 tbs cream cheese (optional)
- 1 handful mushrooms (sliced)
- Black pepper
- olive oil
This recipe is adapted from a recipe on the BBC Good Food website and makes a nice change to the standard risotto I usually cook. Mushrooms aren’t included in the original recipe but I love them in risotto so I’ve included them here. Other changes include adding white wine but if you’d rather not then substitute it with more vegetable stock. I’ve also found that the recipe is just as good without cream cheese so I’ve listed it as an optional ingredient.
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 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 to the saucepan and set a timer for 20 minutes.
- Once the stock has been absorbed by the rice pour in a little more and stir well.
- Add the sliced mushrooms to the saucepan.
- 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, most of the parsley, lemon zest and cream cheese if using. Add a little black pepper and a squeeze of lemon juice then taste the risotto. If it needs more lemon add more juice.
- Divide into two bowls. Cut the remaining salmon into thin strips and place on top of the risotto then sprinkle over the remaining parsley.