Ingredients for Smoked Salmon Lemon Risotto
- 1 large shallot, minced
- 3 tablespoons olive oil
- 1 1/2 cups Arborio rice
- 0 garlic cloves
- 4 cups hot vegetable stock
- 4 ounces smoked salmon, flaked
- 0 mascarpone
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 teaspoons lemon zest
- 4 tablespoons butter
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 2 tablespoons lemon juice
- Salt and pepper, to taste
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How to Make Smoked Salmon Lemon Risotto
- Heat olive oil and 2 tbsp butter in a large pan over medium heat. Add shallots and sauté for 2-3 minutes until softened.
- Add Arborio rice and toast for 2-3 minutes, stirring constantly, until translucent.
- Pour in white wine and cook until absorbed.
- Add 1 cup of hot vegetable stock to the rice, stirring continuously until absorbed. Repeat this process, adding one cup of stock at a time, until the rice is creamy and al dente (about 18-20 minutes).
- Stir in the remaining 2 tbsp butter and half of the parmesan cheese.
- Remove from heat and stir in lemon zest, lemon juice, and most of the chopped parsley.
- Season with salt and pepper to taste.
- Gently fold in the smoked salmon.
- Serve immediately, garnished with remaining parmesan cheese and parsley.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
7g
Carbs
9g
