Creamy Smoked Salmon and Lemon Risotto with Peppery Rocket

Dive into this Creamy Smoked Salmon and Lemon Risotto with Peppery Rocket, a mouth-watering dish perfect for any season. Ready in 30 minutes and serves four, it's a delightful mix of rich smoked salmon, zesty lemon, and creamy risotto, topped with peppery rocket. Quick, scrumptious, and sure to impress – give it a try and enjoy a taste sensation. Bon appétit bébé!

Time: 30 minutes | Servings: 4 ⠀ INGREDIENTS 2 tablespoons olive oil

4 cloves of garlic (crushed) 1 onion (finely chopped) 70g smoked salmon (thinly sliced) 350g Arborio risotto rice 150ml white Wine 1.5L vegetable stock or chicken stock 25g mascarpone Lemon zest (grated), and squeezed of its Juice 1 bunch flat-leaf parsley (finely chopped) 2 handfuls of rocket salad (roughly torn) 1 cup grated Parmesan cheese ⠀ HOW TO MAKE IT 1. In a large fry pan, heat the oil and fry the onion until soft. 2. Stir in Garlic and cook for 1 minute then add the Rice, stirring continuously for 2 minutes. 3. Add the white wine and keep stirring, for 1 minute. 4. Pour in 3rd of the boiling Stock and simmer, stirring occasionally, ensuring rice doesn’t stick to the bottom, for about 20 minutes - during that time as Stock is being absorbed, add more stock until all absorbed - you know the risotto rice is ready when the final Stock is almost absorbed leaving the risotto creamy, not dry! 5, Remove from heat and stir in the Mascarpone, Smoked Salmon, half the grated Parmesan, Parsley, and Lemon Zest. 5. Just before serving, mix in the Rocket