Lemon Smoked Salmon Risotto

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, finely chopped
  • 1½ l boiling vegetable stock
  • 200g pack smoked salmon, three-quarters chopped
  • 100g of creamy Quark
  • 3 tbsp flat-leaf parsley, chopped
  • grated lemon zest, plus squeeze of juice
  • handful rocket
  1. Fry the onion for 5 minutes in the oil.
  2. Add the rice and garlic and cook for 2 minutes, constantly stirring.
  3. Pour 1/3 of the stock and set the timer to 20 minutes.
  4. Simmer, stirring occasionally until the stock is absorbed, then add half of the remaining stock and continue cooking, stirring a little more often until it is absorbed.
  5. Pour in the last stock, stir, cook until cooked and smooth, then simmer. Remove it from the heat and add the salmon, quark, parsley and zest of lemon.
  6. Grind some black pepper, but don’t add salt as the salmon are going to be salty. Leave to relax for 5 minutes, then try a little lemon juice, if you like.
  7. Serve with reserved (roughly torn) salmon and some rocket on top.
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