Easiest Way to Make Perfect Smoked salmon and zucchine risotto

Smoked salmon and zucchine risotto. And as I said many times, it doesn't take long to cook a healthy meal from scratch, even with a busy schedule. And it's an easy entree that combines rice, with salmon and zucchini! An simple way to include fish and veggies in one dish! My kids absolutely loved it :-) Fry onion gently in olive oil. When softened, add the zucchine and cook for a few minutes.

Then add rice and cook the rice for a min or two. Add wine and let it evaporate. Smoked salmon is absolutely loved in our house and this combination is so delicate and tasty. You can have Smoked salmon and zucchine risotto using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Smoked salmon and zucchine risotto

1. Prepare 350 g of risotto rice.
2. It's 150 g of smoked salmon.
3. Prepare Half of a courgette chopped.
4. You need of Small chopped onion.
5. Prepare 1-1.2 litres of hot stock.
6. It's to taste of Salt.
7. Prepare Knob of butter.
8. It's of Olive oil.
9. It's of Glug of white wine.

If you follow my recipes, you'll notice that I rarely mix fish and cheese, that's because the Italians don't either! Risotto is not difficult, but it does require some patience, time and consistent stirring. Plus, it's a great dish if you have small amounts of leftover cooked meat, fish or vegetables you want to use up. It is incredibly versatile; for instance, you could substitute ham for the smoked salmon or sugar snap peas for the asparagus.

Smoked salmon and zucchine risotto instructions

1. Fry onion gently in olive oil. When softened, add the zucchine and cook for a few minutes. Then add rice and cook the rice for a min or two. Add wine and let it evaporate. Now add about 3/4 of the stock and a pinch of salt (be careful with the salt because the salmon is salty) Cook for about 20 mins according to instructions.
2. Stir frequently, half way through cooking, add the chopped salmon. Continue simmering adding more stock as needed..
3. Towards end of cooking time, add some butter and stir until creamy 😀.

Mushroom and smoked salmon risotto with saffron. Melt butter in a large, heavy bottomed stock pot over medium heat. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Serve topped with reserved salmon (roughly torn) and some rocket.