Risotto - Rucola pesto and salmon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor or with an immersion blender, combine rocket leaves, olive oil, walnuts, grated ricotta, garlic, lemon juice, and a pinch of salt. Blend until smooth, adding a tiny splash of water or olive oil if needed to adjust consistency. Set aside.

Step 2

Heat olive oil or butter in a medium pan over medium heat. Sauté the shallot until soft and translucent. Add the carnaroli rice and toast it for 1-2 minutes, stirring to coat the grains in oil.

Step 3

Pour in the white wine and stir until fully absorbed. Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more.

Step 4

Halfway through cooking (about 10 minutes), stir in the prepared rocket pesto. Continue adding stock and stirring until the rice is creamy and al dente (about 18-20 minutes total).

Step 5

When the risotto is ready, gently fold in half of the smoked salmon, allowing it to warm through. Adjust seasoning with salt if needed.

Step 6

Serve the risotto on a plate and garnish with the remaining smoked salmon, a sprinkle of grated ricotta, a couple of rocket leaves, and a few walnut halves for crunch.