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1. Video tutorial: Risotto

1. Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. Tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
2. Add the lemon, stir in the salmon and dill and serve.

Per serving

544 kcalories, protein 24.6g, carbohydrate 69.3g, fat 18.4 g, saturated fat 8g, fibre 2.6g, salt 7.2 g

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• weeble cooks

  23 May 2009

  weeble cooks rated and commented on this recipe

  

  Didn't change a thing!

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• Julia11019

  11 July 2009

  Julia11019 commented on this recipe

  Yummy quick meal. Used smoked salmon (because I didn't have any fillets) whcih was a bit too salty, but will definitely make again

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• Julia11019

  11 July 2009

  Julia11019 rated this recipe

  

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Ingredients

• butter
• 1 onion , finely chopped
• 150g risotto rice
• small glass white wine , about 125ml
• 1l vegetable stock , heated and simmering
• 1 lemon , juiced and zested
• a handful dill , chopped
• 150g hot-smoked salmon fillets , flaked

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• butter
• 1 onion , finely chopped
• 150g risotto rice
• small glass white wine , about 125ml
• 1l vegetable stock , heated and simmering
• 1 lemon , juiced and zested
• a handful dill , chopped
• 150g hot-smoked salmon fillets , flaked

Per serving

544 kcalories, protein 24.6g, carbohydrate 69.3g, fat 18.4 g, saturated fat 8g, fibre 2.6g, salt 7.2 g

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