Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Prep:5 mins
Serves 4
1 onion, finely chopped2 tbsp olive oil350g risotto rice, such as Arborio1 garlic clove, finely chopped1 ½l boiling vegetable stock170g pack smoked salmon, three-quarters chopped85g mascarpone lite3 tbsp flat-leaf parsley, choppedgrated lemon zest, plus squeeze of juicehandful rocket
STEP 1Fry the onion in the oil for 5 mins. 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 mins. 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.STEP 2Pour 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. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
