The flavours of courgette, salmon, white wine, lemon and dill blend perfectly in this Italian seafood risotto.
2 people made this
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
Bring fish stock to the boil in a saucepan over medium heat; keep warm.
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.
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.
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.
Place chopped smoked salmon in a small bowl; season with lemon juice and freshly chopped dill.
When the rice is cooked, add the courgettes and salmon; stir well to combine. Let stand a few minutes before serving.