Smoked salmon and lemon risotto

Name: Smoked salmon and lemon risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 onion finely chopped; 2 tbsp olive oil; 350g risotto rice; 1 garlic clove finely chopped; 1 1/2 boiling vegetable stock; 170 g smoked salmon; 85 g mascarpone lite; 3 tbsp flat leaf parsley finely chopped; Grated lemon zest; Juice of lemon; Handful rocket

2 steps

Prep:5minCook:20min

Updated at: Thu, 17 Aug 2023 03:06:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories508.6 kcal (25%)

Total Fat15.5 g (22%)

Carbs74.3 g (29%)

Sugars2.4 g (3%)

Protein15.9 g (32%)

Sodium572.3 mg (29%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1.5vegetable stock

boiling

170gsmoked salmon

85gmascarpone lite

3 Tbspflat leaf parsley

Instructions

Step 1

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. 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.

Step 2

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and 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 and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.