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Bookmark Recipe

Organic Smoked Salmon and Spinach Risotto

It may seem like a lot of spinach when you start adding it to the pan but it will reduce as it cooks.

4 people
30 min
Nutrition per serving
  • protein
    20g
  • total fat
    18g
  • saturates
    5.2g
  • iron
    3.65mg
  • carbs
    62g

Ingredients

  • 200g Organic Smoked Salmon, cut into strips or cold smoked trout

    1 tablesp. rapeseed or olive oil

    1 onion, finely chopped

    2 garlic cloves, peeled and crushed

    300g risotto rice

    700mls warm vegetable stock, if not homemade use a low salt variety

    150g baby spinach leaves

    40g finely grated mature cheddar cheese

    A good handful of basil leaves

     

    To serve: A green salad

Main

  • 200g Organic Smoked Salmon, cut into strips or cold smoked trout

    1 tablesp. rapeseed or olive oil

    1 onion, finely chopped

    2 garlic cloves, peeled and crushed

    300g risotto rice

    700mls warm vegetable stock, if not homemade use a low salt variety

    150g baby spinach leaves

    40g finely grated mature cheddar cheese

    A good handful of basil leaves

     

    To serve: A green salad

Method

Copy Text

To make the risotto: Heat the oil in a wide, shallow saucepan over a gentle heat. Add the onion and cook for about 10 minutes until the onion has softened.  Then add the garlic and rice and stir well to combine.  Gradually add the stock, a ladleful at a time.  As the stock is absorbed add more and stir regularly until all the stock is used and the rice is cooked. Add a little extra stock or water if the rice is not fully cooked. This will take about 15 minutes. 

Stir through the smoked salmon and spinach.  Continue to cook for a couple of minutes.

Taste and season with a little salt and pepper.

To serve: Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.

Method

Copy Text

To make the risotto: Heat the oil in a wide, shallow saucepan over a gentle heat. Add the onion and cook for about 10 minutes until the onion has softened.  Then add the garlic and rice and stir well to combine.  Gradually add the stock, a ladleful at a time.  As the stock is absorbed add more and stir regularly until all the stock is used and the rice is cooked. Add a little extra stock or water if the rice is not fully cooked. This will take about 15 minutes. 

Stir through the smoked salmon and spinach.  Continue to cook for a couple of minutes.

Taste and season with a little salt and pepper.

To serve: Turn off the heat, stir through the cheese and sprinkle over the basil leaves. Serve straight away with a green salad.