Scottish salmon and lemon thyme risotto
Course
Main Dish
Servings
Prep Time
4
People
15
minutes
Cook Time
30
minutes
Servings
Prep Time
4
People
15
minutes
Cook Time
30
minutes
Ingredients
2
litres
chicken or vegetable stock
Have a bit extra just in case. Don’t use fish stock as it will be too strong
1
tbsp
rapeseed or olive oil
4
shallots – finely chopped
or a medium leek finely chopped
2
garlic cloves
garlic cloves – finely chopped
30
g
unsalted butter
400
g
arborio rice
175
ml
White wine
small bunch
lemon thyme
Add a few sprigs when cooking the rice, reserving the remaining leaves to add at the end of cooking
110
g
frozen peas
4
boneless skinless salmon fillet, cut into bit size cubes
30
g
Scottish cheddar – grated
Barwheys or Isle of Mull cheddar are perfect
zest of half a lemon
4
spring onions finely sliced
freshly ground black pepper
Instructions
Bring the stock to the boil.
Heat the oil in a wide heavy based pan – add the shallots and garlic and cook for a few minutes without colouring.
Increase the heat, add half of the butter and when melted add the rice and stir until all the grains are coated and warm.
Add the wine and stir until absorbed. Add the sprigs of thyme.
Start adding the stock, ladle by ladle, allowing each ladle to be absorbed into the rice.
After about 10 minutes add the diced salmon and continue cooking – stirring gently to avoid breaking up the salmon.
Add the lemon zest, the remaining butter, cheese and thyme leaves – stirring very gently to incorporate all the ingredients.
Scatter over the spring onions and remaining thyme leaves along with a grinding of freshly ground black pepper.