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Home Recipe Smoked Salmon & Lemon Risotto

Smoked Salmon & Lemon Risotto

  • Prep 5 minutes
  • Cook 20 minutes
  • Serves 4
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  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 350g risotto rice
  • 1 garlic clove, finely chopped
  • 1 ½l boiling vegetable stock
  • 170g of Quinlan’s smoked salmon, three-quarters chopped
  • 85g mascarpone cheese lite
  • 3 tbsp flat leaf parsley chopped
  • Grated lemon zest, plus squeeze of juice
  • Handful of rocket

  1. Fry the onion in the oil for 5 mins.
  2. Add the rice and garlic, then cook for 2 mins, stirring continuously.
  3. Pour in a third of the stock and set the timer to 20 mins.
  4. Let simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking.
  5. Pour in the last of the stock, stir, then simmer until cooked and creamy.
  6. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
  7. Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
  8. Leave for 5 mins to settle, then taste and add a little lemon juice if you like.
  9. Serve topped with reserved salmon (roughly torn) and some rocket.