Salmon risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- butter
- 1 onion, finely chopped
- 150g risotto rice
- small glass white wine, about 125ml
- 1 litre heated and simmering vegetable stock
- 1 lemon, juiced and zested
- a handful dill, chopped
- 150g hot-smoked salmon fillets, flaked
Method
- STEP 1
Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender. Add the lemon, stir in the salmon and dill and serve.
