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Beetroot risotto with hot smoked salmon
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1 tbsp olive oil
10g unsalted butter
1 onion, finely diced
2 cloves garlic, crushed
250g arborio rice
1L Cooks’ Ingredients Chicken or Vegetable Stock
330g pack cooked beetroot
175ml dry white wine
½ lemon, juice
20g finely grated Parmigiano Reggiano
2 x 100g packs Scottish hot smoked salmon flakes
1-2 tbsp chopped dill
1. Heat the oil and butter in a large saucepan and gently sauté the onion and garlic with a pinch of salt over a medium heat for 8 minutes, or until soft. Add the rice and cook, stirring for a minute to coat in the butter and oil.
2. Meanwhile, put the stock in a small saucepan and warm to barely a simmer. In a small blender, purée half the beetroot. Finely dice the other half and set both aside.
3. Add the wine to the rice and cook, stirring until it has been absorbed. Start adding the warm stock, 2 ladlefuls at a time, stirring regularly until almost all the liquid is absorbed. Continue adding the stock and stirring regularly for about 15 minutes, or until the rice is al dente (see tip below). Stir the puréed and chopped beetroot into the rice, then take the pan off the heat and stir in the lemon juice and Parmigiano Reggiano. Season, cover with a lid and leave to stand for 5 minutes. Serve topped with the salmon and dill.
Cook’s tip You may not need all the stock in this recipe. When you have added about three-quarters of it, start testing the rice, and cook until al dente. At this stage you can take the risotto off the heat, as the rice will cook and soften a little more as it sits.
Typical values per serving:
/590mg omega 3/1 of your 5 a day/gluten free/high in omega 3
This recipe was first published in December 2021.