Just after Christmas with plenty of food left to be used up in the fridge I made myself a speedy lunch time risotto using leftover smoked salmon! The dish worked really well and was very simple to make! I served it with a handful of fresh peppery rocket!
To make this risotto I used the same method I previously used in other risotto recipe (which is frying garlic and onion in a splash of oil, adding the Arborio rice and slowly adding stock or white wine).
In addition I also added, oregano, smoked salmon, frozen peas and broccoli. I finished the risotto with seasoning, a knob of butter to make the risotto creamy and glossy and some grated parmesan to add richness!
The cooked smoked salmon worked really well and although I used vegetable stock you could also use fish stock and add other seafood if you like a stronger flavour!
This is a recipe I have developed myself after several attempts at risotto! After trying plenty of recipe’s I’ve found one I like and I adapt it to incorporate different ingredients. I did add bacon to this risotto but it can easily be omitted to make a delicious vegetarian dish! Enjoy!
This recipe will make enough for two. Here’s how I made it…
1 onion, finely chopped
2 garlic cloves, finely chopped
1 vegetable stock cube (or chicken if you prefer) dissolved in water as per packet instructions
4 mushrooms, sliced
1/2 a courgette, chopped into cubes
3 tbsp of frozen peas (thawed)
1 handful of spinach
3 slices of bacon, chopped (optional)
Arborio, risotto rice
Grated parmesan cheese
Seasonings: salt, pepper, dried mixed herbs, dried oregano, fresh rosemary
1. Add a glug of oil to a large pan and heat gently.
2. When the oil is hot add to it your sliced onion, garlic and bacon if using. Stir and cook gently until the onions are cooked through and the bacon browned.
3. Next add your Arborio rice and heat, stirring continuously for about 1-2 minutes. The quantity depends on how hungry you are! It does seem strange to add rice to a dry pan but the heat will crack the edges of the rice allowing it to absorb liquid more easily. Just make sure the pan isn’t too hot as it may burn the rice.
4. Next add a large glug of white wine to the pan. As the rice hasn’t had any moisture added yet it should absorb the rice very quickly. Keep stirring throughout.
5. When the rice has absorbed all the liquid, add some of the vegetable stock and stir.
6. When all the liquid is absorbed, again add more stock along with salt, pepper and the herbs then one by one add the courgette, mushrooms and peas.
7. Again when the rice has absorbed all the liquid, add a glug more and stir, continue this process until the rice will absorb no more liquid and is cooked but still with some bite in the centre. At this point all the vegetables should also be cooked.
8. To finish the dish add the spinach which will wilt quickly. Remove the risotto from the heat add a large knob of butter. This gives the risotto a silky texture! Add the grated parmesan and stir. The cheese gives the dish a creamy flavour.
9. Serve with a glass of chilled white wine! Delicious!