HOW TO PREPARE SMOKED SALMON RISOTTO?
SCOTTISH PREMIUM SMOKED SALMON (100G)
Preparation Time: 5 mins / Cook Time: 20 mins / Serving: 4
2 x PACKS SCOTTISH PREMIUM SMOKED SALMON (100G)
1 onion, finely chopped
2 tbsp olive oil
350g risotto rice, such as Arborio
1 garlic clove, finely chopped
1 ½l boiling vegetable stock
85g mascarpone lite
3 tbsp flat-leaf parsley, chopped
grated lemon zest, plus squeeze of juice
1. Fry in large pan the onion in the oil for 5 mins. Add the rice & garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock & cook for 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half of the rest of the stock & carry on cooking, stirring a bit more frequently, until that has been absorbed.
2. Pour in the last of the stock, stir, then simmer until cooked & creamy. Take from the heat & add the chopped salmon, mascarpone, parsley & lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste & add a little lemon juice if you like.
Serve topped with extra salmon (roughly torn) and some rocket.