Smoked Salmon & Lemon Risotto

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 12 ounces risotto rice, such as arborio
• 1 garlic clove, finely chopped
• 6 cups vegetable stock, boiling
• 6 ounces smoked salmon, three-quarters chopped
• 3 1/2 ounces mascarpone
• 3 tablespoons flat leaf parsley, chopped
• 1 tablespoon lemon zest, plus lemon wedges to serve

Recipe

• 1 fry the onion in the oil for 5 minutes 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 minutes
• 2 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.
• 3 pour in the last of the stock, stir, then simmer until cooked and creamy. take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
• 4 grind in some black pepper, but don't add salt as the salmon will be salty enough.
• 5 leave for 5 mins to settle, then taste and add some more pepper and salt if you like. serve topped with reserved salmon (roughly torn) and serve with lemon wedges.