Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 medium leek, finely sliced
- 1 cloves garlic, peeled and minced
- 350grams arborio rice
- 1.50L vegetable stock, boiling
- 200grams smoked salmon, sliced
- 150grams peas, frozen
- 80grams mascarpone
- 3tablespoons parsley, fresh, chopped
- 1tablespoons dill, fresh, chopped
- 30grams watercress
- 1 medium lemon, zest and juice
Description
This smoked salmon risotto is creamy but still light with lots of lemon and herbs.
Method
Step 1 of 5
In a large, deep frying pan, drizzle oil and cook the leeks over a medium heat for 3 minutes. Add the garlic and rice and cook for two more minutes, stirring.
Step 2 of 5
Pour in a third of the stock and simmer, stirring occasionally, until the stock has been absorbed, add the next third of the stock and continue stirring until absorbed.
Step 3 of 5
Stir in the final third of the stock and leave to simmer until cooked and creamy, add the peas just before taking off the heat.
Step 4 of 5
Stir in the mascarpone, salmon and chopped herbs with a squeeze of lemon and zest to taste.
Step 5 of 5
Cover the pan with the lid and leave to stand for 5 minutes, season with cracked black pepper if desired. Stir in the watercress and serve.
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