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Creamy salmon & watercress risotto
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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.
Add a fragrant garnish by grating a little lemon zest over each dish before serving.
Typical values per serving:
This recipe was first published in November 2014.