Creamy Smoked Salmon Risotto
An upscale risotto that can be easily created by you at home? Yes, we're talking about our one and only Smoked Salmon Risotto With Lemon, Spinach and Creme Fraiche! Decadently creamy, salty and subtly smoky with the salmon, this is a filling, but elegant dinner for any fish and risotto lovers!
Ingredients
- 1 brown onion finely chopped
- 1 garlic clove finely chopped
- 160 g risotto rice
- ½ lemon juice and zest
- 700 ml vegetable stock hot
- 100 g spinach or 90g samphire
- 1 tablespoon creme fraiche
- 20 g parmesan optional
- 100 g smoked salmon torn into pieces
Instructions
- Heat 2 tbsps of olive oil in a large frying pan. Add the onion and saute on low heat for 5 minutes until softened.
- Increase the heat to medium, add the risotto rice and garlic, stir and continue cooking for another minute until the rice turns slightly translucent.
- Pour in the juice of half a lemon and stir the rice quickly.
- One ladle at a time, start adding the stock and stir until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is almost cooked.
- When the rice is cooked al dente, stir in the spinach. Turn the heat off and cover the pan with a lid and leave the risotto for 5 minutes for the spinach to wilt. Shred half of the salmon into small pieces, and stir into the rice alongside the creme fraiche and parmesan.
- Divide the risotto between bowls. Arrange the rest of the salmon on top and garnish with lemon zest.
Video
Nutrition
Calories: 494kcalCarbohydrates: 86gProtein: 21gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 1995mgPotassium: 586mgFiber: 5gSugar: 6gVitamin A: 5751IUVitamin C: 35mgCalcium: 204mgIron: 6mg
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