This simple spring risotto has less added fat than most and the salmon adds a healthy dose of protein and omega 3s.
Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
1 small onion, finely chopped
1 garlic clove, crushed
200g/7oz arborio rice
100ml/3½fl oz dry white wine
800ml/1½ pint fish stock
1 mug frozen peas, defrosted
125g/4½oz smoked salmon
1 lemon, zest and juice
small bunch dill, finely chopped
freshly ground black pepper
Directions:
Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured.
Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently.
Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely.
Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes.
Add the peas with the final ladleful of stock and allow them to heat through.
Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill.
Drizzle over a little olive oil, season with pepper and serve.
