This is the kind of risotto you make when you want something warm and comforting, but don’t want to babysit the pot all evening. It’s creamy without being heavy, gently fresh from lemon, and feels a bit special while still fitting into a normal weekday.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Servings
2 generous portions
Ingredients
Instructions
- Warm the stock gently in a small pot and keep it hot.
- Finely chop the onion and garlic.
- Heat the olive oil in a wide pan and cook the onion until soft.
- Add the garlic and stir briefly, then add the rice.
- Cook for a minute until the grains look glossy.
- Add the hot stock a ladle at a time, stirring occasionally.
- Let the rice absorb the liquid before adding more.
- Continue until the rice is tender but still has a little bite.
- Stir in the butter, lemon zest, and a squeeze of lemon juice.
- Fold in the smoked salmon and grated cheese.
- Season with salt and black pepper, then rest for a minute before serving.
Serving idea
Serve as is for a simple dinner, or add a small green salad if you want something fresh on the side without extra cooking.
Also worth trying: Quick Chicken, Leek & Brown Rice Stir-Fry, Quick Salmon and Pea Pasta, Creamy Tortellini in Quick Parmesan Sauce
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