Friday, 7 May 2010

Recipe corner - Smoked Salmon and Spring Onion Risotto


120g risotto rice
100g smoked salmon
Small bunch of spring onions
Tbsp olive oil
30g low fat cream cheese
Black pepper
Capers (opt - for garnish)
500ml vegetable, fish or chicken stock

Serves 2, 7 points per person, 10 pro points per person

In a large pan (I find risotto works best if you are working with a large surface area) heat the oil and then add the spring onions and cook until soft.

Tip in the rice and stir making sure it is coated in the oil.

Now, add the stock about a ladelful at a time. After each lot of stock is added, stir vigorously. Bash the grains about a bit - you want them to release their starch. I personally don't find that you need to be stirring absolutely constantly but do keep an eye on it. As the rice absorbs the stock, add more.

Once you are about three quarters of the way through the stock, add the smoked salmon, reserving a few strips for garnish. At this point check the seasoning; you probably won't need any salt but plenty of black pepper is a must.

Cook until the rice is soft and creamy but with a slight "bite" to it - you don't want to make mush! You may find you need a bit more stock for this.

Remove from the heat, cover the pan and leave to sit for about a minute. Finally, stir through the cream cheese and the dill and maybe add a bit more black pepper for luck.

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