Smoked Salmon & Lemon Risotto

1. 1

   Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes

2. 2

   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.

3. 3

   Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.

4. 4

   Grind in some black pepper, but don't add salt as the salmon will be salty enough.

5. 5

   Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

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