{"id":13501,"date":"2019-12-12T17:43:07","date_gmt":"2019-12-12T16:43:07","guid":{"rendered":"https:\/\/ahungryblonde.com\/lemon-smoked-salmon-risotto\/"},"modified":"2021-04-28T19:14:32","modified_gmt":"2021-04-28T19:14:32","slug":"lemon-smoked-salmon-risotto","status":"publish","type":"post","link":"https:\/\/ahungryblonde.com\/fr\/lemon-smoked-salmon-risotto\/","title":{"rendered":"Lemon Smoked Salmon Risotto"},"content":{"rendered":"<figure class=\"wp-block-image alignwide\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8217-2.jpg\" alt=\"\" class=\"wp-image-13509\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Following from my oyster starter for Migros, I have kept the seafood theme up with this delicious risotto. You can prepare this a litte in advance, giving you extra time to  hang out with your guests.<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"927\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185.jpg\" alt=\"\" class=\"wp-image-13503\" srcset=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185.jpg 1280w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185-600x435.jpg 600w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185-300x217.jpg 300w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185-1024x742.jpg 1024w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185-768x556.jpg 768w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185-770x558.jpg 770w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8185-370x268.jpg 370w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<p>Serves 4<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 onion,\nfinely chopped<\/li><li>2 tbsp olive\noil<\/li><li>350g risotto\nrice, such as Arborio<\/li><li>1 garlic\nclove, finely chopped<\/li><li>1\u00bd l boiling\nvegetable stock<\/li><li>200g pack\nsmoked salmon, three-quarters chopped<\/li><li>100g of\ncreamy Quark<\/li><li>3 tbsp\nflat-leaf parsley, chopped<\/li><li>grated lemon\nzest, plus squeeze of juice<\/li><li>handful\nrocket<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Fry the\nonion for 5 minutes in the oil. <\/li><li>Add the rice\nand garlic and cook for 2 minutes, constantly stirring. <\/li><li>Pour 1\/3 of\nthe stock and set the timer to 20 minutes. <\/li><li>Simmer,\nstirring occasionally until the stock is absorbed, then add half of the\nremaining stock and continue cooking, stirring a little more often until it is\nabsorbed.<\/li><li>Pour in the\nlast stock, stir, cook until cooked and smooth, then simmer. Remove it from the\nheat and add the salmon, quark, parsley and zest of lemon. <\/li><li>Grind some\nblack pepper, but don&#8217;t add salt as the salmon are going to be salty. Leave to\nrelax for 5 minutes, then try a little lemon juice, if you like. <\/li><li>Serve with\nreserved (roughly torn) salmon and some rocket on top.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2019\/12\/IMG_8194-1.jpg\" alt=\"\" class=\"wp-image-13505\"\/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Following from my oyster starter for Migros, I have kept the seafood theme up with this delicious risotto. You can prepare this a litte in advance, giving you extra time to hang out with your guests. Serves 4 1 onion, finely chopped 2 tbsp olive oil 350g risotto rice, such as Arborio 1 garlic clove, &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/ahungryblonde.com\/fr\/lemon-smoked-salmon-risotto\/\"> <span class=\"screen-reader-text\">Lemon Smoked Salmon Risotto<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>","protected":false},"author":1,"featured_media":13507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[21,501],"tags":[130,551,131,553],"class_list":["post-13501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","category-recipes","tag-christmas","tag-christmas-menu","tag-christmas-recipes","tag-risotto"],"acf":[],"_links":{"self":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/13501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/comments?post=13501"}],"version-history":[{"count":4,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/13501\/revisions"}],"predecessor-version":[{"id":28938,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/13501\/revisions\/28938"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media\/13507"}],"wp:attachment":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media?parent=13501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/categories?post=13501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/tags?post=13501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}