Courgette and salmon risotto

    28 min

    The flavours of courgette, salmon, white wine, lemon and dill blend perfectly in this Italian seafood risotto.


    2 people made this

    Ingredients
    Serves: 4 

    • 750ml fish stock
    • 1 tablespoon butter
    • 2 tablespoons extra virgin olive oil, divided
    • 1 onion, finely sliced and divided
    • 300g risotto rice
    • 250ml white wine
    • 2 medium courgettes, sliced into rounds
    • 200g smoked salmon
    • juice of 1/2 lemon
    • 1 tablespoon of chopped fresh dill or parsley

    Method
    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Bring fish stock to the boil in a saucepan over medium heat; keep warm.
    2. Heat 1 tablespoon of oil and 1 tablespoon of butter in a saucepan over medium heat; add 1/2 of the chopped onion and cook for a few minutes or until softened. Stir in rice to coat it in oil; pour in wine and simmer until all the liquid has evaporated.
    3. Add warm fish stock, one ladle at a time, mixing well after each addition and stirring until liquid is absorbed before adding another ladle of stock.
    4. While the rice cooks, heat remaining tablespoon of oil in a pan over medium heat; stir in remaining chopped onion. Add the sliced courgettes and cook over medium heat for 7 or 8 minutes, or until soft. Season with salt and break down a little with wooden spoon.
    5. Place chopped smoked salmon in a small bowl; season with lemon juice and freshly chopped dill.
    6. When the rice is cooked, add the courgettes and salmon; stir well to combine. Let stand a few minutes before serving.

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