Smoked salmon & lemon risotto

Tap what you already have; add the rest to your list in the app with one tap.

• OnionFinely chopped1
• Olive oil2 tbsp
• Risotto rice (such as arborio)350 g
• Garlic cloveFinely chopped1
• Vegetable stockBoiling1 ½ L
• Smoked salmonThree-quarters chopped170 g
• Light mascarpone85 g
• Flat-leaf parsleyChopped3 tbsp
• LemonGrated zest, squeeze of juice
• Rocket

1. 1

   Cook the onion for 5 mins in the oil, then add the rice and garlic and keep stirring for another 2 mins.

2. 2

   Pour in one third of the stock and start a 20-min timer. Let it simmer, stirring from time to time, until the liquid is taken up, then add half of the remaining stock and keep cooking, stirring more often, until that has soaked in too.

3. 3

   Stir in the remaining stock, then simmer until the rice is cooked and creamy. Take off the heat and mix in three-quarters of the salmon (chopped), plus the mascarpone, parsley and lemon zest. Season with black pepper but no salt, since the salmon is salty enough.

4. 4

   Leave to rest for 5 mins, then taste and, if you want, add a squeeze of lemon juice. Top with the remaining salmon, roughly torn, and the rocket.