This risotto is perfect if you’re looking for something fairly light with lots of flavour. The white wine adds a lovely depth of flavour and richness to the dish.
- 200g risotto rice – Arborio is lovely and nutty
- 25g Longley Farm Butter or Extra Virgin Olive Oil (for a lighter option)
- 1 small onion – finely chopped
- 125ml (small glass) of white wine – Pinot Grigio is ideal
- 500ml vegetable or chicken stock
- 100g Scottish smoked salmon
- Optional: 100g raw Tiger prawns (defrosted)
- 100g frozen garden peas or petit pois
- 1 tsp creamed horseradish
- Zest and juice of a lime
- Parmesan and fresh rocket to garnish
- Freshly ground black pepper to season
In a flat frying pan or flat based saucepan, fry off the onions and rice in the butter or olive oil until the onions are transparent, stirring frequently. At a medium heat pour in the white wine and simmer until the liquid has reduced by half and the alcohol evaporated.
Gradually add the stock, a ladle at a time, and leave to gently simmer. Cover the pan with a lid or large flat plate, leaving for a minute or two between spoonfuls of the stock. After 10-12 minutes or so, the rice should begin to soften, but retain a gritty texture in the middle. At this point add the frozen peas, and prawns if you’re using them. Continue to add the stock, a ladle at a time. You may wish to reduce the heat a little.
After 3 or 4 minutes the rice should begin to soften through to the centre. At this point squeeze the lime juice over the salmon and season it with black pepper, then stir in the salmon strips and the horseradish. Reduce the heat if the peas are cooking quickly – petit pois will cook quicker so leave until you’re adding the salmon.
Before serving, stir in the grated parmesan and lime zest. Add plenty of black pepper (taste as you go) and serve with some fresh rocket and a glass of Pinot Grigio!