Recipe of the Month – September | Smoked Salmon and Lemon Risotto

Smoked Salmon and Lemon Risotto

Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website and from a number of local stockists.

All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.

This month: Smoked Salmon and Lemon Risotto

2 shallots or one small onion
1 small clove garlic
Half a lemon
60g smoked salmon

Fresh dill (approximately a heaped tablespoon, but don’t worry too
much about an exact quantity)
½ tsp salted butter
½ tsp Hillfarm Extra Virgin Cold-Pressed Rapeseed Oil
75g risotto rice

½ vegetable stock cube dissolved in 300ml hot water or, if preferred, 200ml hot water and 100ml white wine for extra flavour

Small pinch saffron
1 tbsp Greek yoghurt
Large handful fresh rocket
Parmesan cheese, if desired

Method

Finely dice the onion/shallots. Peel and finely chop the garlic.

Finely grate the lemon zest (peel).

Chop the smoked salmon into bite-sized pieces.

Finely chop the dill.

Melt the butter with the oil in a medium-sized saucepan, and add the onions. Keep the heat low and stir regularly to avoid browning the onions. After approx. 3 minutes, add the risotto rice and garlic, stirring once, and sweat for a further 2 minutes.

Add half the liquid and the lemon zest and simmer.

Add the saffron. ‘I, for one, certainly can’t taste the difference, but it will add colour to the whole meal and instantly makes it look more appetising.’

Once the liquid has been absorbed, add more a little at a time, stirring occasionally. When all the liquid has been absorbed, turn off the heat. (It should take around 30 minutes for the grain to absorb all the liquid.)

Add the Greek yoghurt, then the smoked salmon and dill, and stir together. Allow to stand for
1 minute before stirring in the rocket and leaving to stand for a further minute.

Serving Suggestion
Serve on a warm plate. Season to taste with freshly ground black pepper and, if desired, grate over some Parmesan cheese.