Ingredients (For One)

• 1 Small Onion, Diced
• 75g Risotto Rice
• 100ml White Wine
• Vegetable Stock (Amount Will vary)
• 1/2-1tsp Dried Dill
• 20g Grana Padano, Grated
• 10g Salted Butter
• 30g Smoked Salmon Slices, Chopped

Method

1. Put the onion in a frying pan on a medium heat and let soften down
2. Add in risotto rice and give it a stir for a couple of minutes
3. Add in the white wine and let it all absorb
4. Start adding small amounts of vegetable stock so that rice cooks without drowning it and add the dried dill in here as well
5. When the rice is almost fully cooked add the grana padano and butter and give it a good mix so it all melts and incorporates
6. when the rice is fully cooked and the excess liquid has disappeared remove from the heat and add in the smoked salmon slices before serving

Eating And Storage Tips

The base of this risotto is absolutely adaptable. You can use other types of cooked salmon; Leftover salmon fillet flaked up for instance. You can also give it a bit more depth of flavour by squeezing in some fresh lemon juice at the wine stage as well.

This would work fantastically with something like tenderstem broccoli or a salad on the side but if you wanted to mix something directly through this risotto I would probably suggest something really simple like sweetcorn (if you’re using frozen make sure you add it in about half way through so that water excess works in your favour).

I made enough risotto for two portions and put the remainder into a container before letting it cool and placing it into the fridge. This would be okay for 2-3 days in the fridge just make sure you have enough life left on your salmon to leave it that long. If you’re having it as leftovers and want to reheat it then you might want to serve your leftovers before adding in more salmon as you don’t really want to blast heat through the smoked salmon. I just ate mine cold the day after and whilst the texture was different it wasn’t claggy or chalky.