Ingredients
- butter
- onion 1, finely chopped
- risotto rice 150g
- white wine small glass, about 125ml
- vegetable stock 1 litre heated and simmering
- lemon 1, juiced and zested
- dill a handful, chopped
- hot-smoked salmon fillets 150g, 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.
Nutritional Information
- Kcals 544
- Fat 18.4g
- Carbs 69.3g
- Fibre 2.6g
- Protein 24.6g
- Salt 7.2g
