Rich and indulgent, this simple salmon risotto is finished with cream and butter for a silky smooth texture. Sometimes salmon risotto is thought of as a little tricky, but this couldn’t be easier to make – and you can do a lot ahead of time too. To get going on dinner the day before you can make this simple salmon risotto up to step two. During step two, only add half the stock. Then take the rice off the heat, spread out on a baking tray to cool and once cold, chill overnight in the fridge. The next day simply pick up where you left off, adding the rest of the stock and finishing with the smoked salmon and dill. See, simple! If you have leftover risotto the best way of using up we know is to transform it into arancini balls – the perfect next day lunch or dinner served up with a big green salad or even some grilled veggies for extra five-a-day power.
Ingredients
- 2tbsp extra virgin olive oil
- 1 onion, finely diced
- 240g Carnaroli rice
- 1ltr fish or shellfish stock
- 2tbsp butter
- 2tbsp double cream
- 100g Parmesan cheese, grated
- 120g smoked salmon
- dill, to serve, optional
WEIGHT CONVERTER
Method
- Add the oil and onion to a large pan. Bring to a medium heat and cook the onions for 10mins, until soft and translucent. Stir through the rice, and mix for 2mins more to toast the rice.
- Add the stock and simmer for 20-25mins, stirring regularly. If the rice has absorbed all of the liquid before it’s cooked-through you may need to add a little more stock.
- Remove from the heat and stir through the butter, cream and cheese. Lastly mix through the salmon and top with the dill, if liked.