For 4 persons
Ingredients:
– 1 onion finely chopped
– 2 tbsp olive oil
– 350gr risotto rice , such as Arborio
– 1 garlic clove finely chopped
– 1½ l boiling vegetable stock
– 170g pack smoked salmon chopped
– 3 tbsp flat-leaf parsley chopped
– Grated lemon zest plus squeeze of juice
– Handful rocket
– Black pepper
Directions:
– Fry the onion in the oil for 5 minutes. Add the rice and garlic, then cook for 2 minutes, stirring continuously.
– Pour in a third of the stock and set the timer to 20 minutes.
– 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.
– Pour in the last of the stock, stir, then simmer until cooked and creamy.
– Take from the heat and add the chopped salmon, parsley and lemon zest.
– Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
– Leave for 5 minutes to settle, then taste and add a little lemon juice if you like.
– Serve topped with reserved salmon (roughly torn) and some rocket.
Source: BBC GoodFood Magazine April 2008
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