You don’t have to spend hours cooking to make something delicious. This hot-smoked salmon, dill and lemon risotto is full of light, fresh flavors and is ready in just 30 minutes – perfect for a midweek meal.
onion 1, finely chopped
risotto rice 150g
white wine small glass, about 125ml
vegetable stock 1 litre heated and simmering
lemon 1, juiced and zested
dill a handful, chopped
hot-smoked salmon fillets 150g, flaked
STEP 1. Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender. Add the lemon, stir in the salmon and dill and serve.