Smoked salmon & lemon risotto

Easy smoked salmon recipe

Ingredients

• 1 onion finely chopped
• 2 tbsp olive oil
• 350g risotto rice
• 1 garlic clove finely chopped
• 1 ½l boiling vegetable stock
• 170g smoked salmon three-quarters chopped
• 85g mascarpone
• 3 tbsp flat-leaf parsley chopped
• grated lemon zest plus squeeze of juice
• handful rocket

Directions

1. Sauté the onion in the oil for 5 minutes. Next, add the rice and garlic, cooking for another 2 minutes while stirring constantly. Then, add a third of the stock and set your timer for 20 minutes. Let it simmer, stirring occasionally, until the stock has been absorbed. After that, incorporate half of the remaining stock and continue cooking, stirring more frequently, until it is absorbed as well.
2. Finally, add the last of the stock, stir well, and let it simmer until it's cooked to a creamy finish. Remove it from the heat and mix in the chopped salmon, mascarpone, parsley, and lemon zest. Season with freshly ground black pepper, but hold off on the salt since the salmon will provide enough. Allow it to rest for 5 minutes, then taste and add a bit of lemon juice if you prefer. Serve it garnished with the reserved salmon, torn into pieces, and a handful of rocket.