Scottish salmon and lemon thyme risotto
Servings Prep Time
4People 15minutes
Cook Time
30minutes
Servings Prep Time
4People 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Bring the stock to the boil.
  2. Heat the oil in a wide heavy based pan – add the shallots and garlic and cook for a few minutes without colouring.
  3. Increase the heat, add half of the butter and when melted add the rice and stir until all the grains are coated and warm.
  4. Add the wine and stir until absorbed. Add the sprigs of thyme.
  5. Start adding the stock, ladle by ladle, allowing each ladle to be absorbed into the rice.
  6. After about 10 minutes add the diced salmon and continue cooking – stirring gently to avoid breaking up the salmon.
  7. Add the lemon zest, the remaining butter, cheese and thyme leaves – stirring very gently to incorporate all the ingredients.
  8. Scatter over the spring onions and remaining thyme leaves along with a grinding of freshly ground black pepper.