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Creamy salmon & watercress risotto
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Serves: 4
20g unsalted butter
2 echalion shallots, finely chopped
350g Arborio risotto rice
1 glass dry white wine
Juice 1 lemon
1.3 litres hot fish or vegetable stock
213g can John West Wild Pacific Red Salmon, drained
2 tbsp mascarpone
100g watercress, roughly chopped, few sprigs reserved
1. Heat the butter in a medium saucepan and gently fry the shallots for 2-3 minutes until just beginning to soften. Add the rice and fry for a further 1-2 minutes, until the grains start to turn see-through around the edges.
2. Add the wine and lemon juice, stirring all the time until it has mostly evaporated. Add a ladleful of stock, stirring until almost completely absorbed. Carry on adding stock a ladle at a time - this will take around 18-20 minutes.
3. Continue until the rice is just cooked, but still with some bite. Stir through the chunks of red salmon, mascarpone and the chopped watercress. Divide between 4 shallow bowls and serve garnished with the reserved watercress sprigs.
Cook's tip
Add a fragrant garnish by grating a little lemon zest over each dish before serving.
Typical values per serving:
Energy |
2,221 528 |
---|---|
Fat | 16.7g |
Saturated Fat | 9.4g |
Carbohydrate | 73.1g |
Sugars | 3.1g |
Protein | 21.2g |
Salt | 3.6g |
Fibre | 1.5g |
This recipe was first published in Tue Nov 04 09:10:00 GMT 2014.
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