Salmon and Lemon Risotto
1 onion, finely chopped
2 tbsp olive oil
350g risotto rice
1 garlic clove, finely chopped
1.5 litres boiling vegetable stock
170g pack smoked salmon, three-quarters chopped
85g mascapone lite
3 tbsp flat-leaf parsley,
chopped grated lemon zest, plus squeeze of lemon juice
Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
Pour in the last of the stock, stir, then simmer until cooked and creamy.
A nice easy dinner for after work when you can’t really be bothered to make much more of an effort.
love & kisses
Mrs M x