This week, we’re going fishing!
The hero of this recipe is smoked salmon which, according to the NHS, “is considered safe to eat in pregnancy”.
Its sidekick, lemon, is not to be sniffed at. This superfood works wonders on your body. It offers heartburn relief, aids in weight loss and hydrates. Click here for all the juicy facts.
Time: 5 minutes prep, 20 minutes cooking
Good for: Vitamins B6, B12 and D, selenium, omega-3 and protein
1 onion, finely chopped
2 tbsp olive oil
350g risotto rice, such as Arborio
1 garlic clove, finely chopped
1½ boiling vegetable stock
170g pack smoked salmon, three-quarters chopped
85g mascarpone “lite”
3 tbsp flat-leaf parsley, chopped
Grated lemon zest, plus squeeze of juice
• Fry the onion in the oil for 5 minutes. Add the rice and garlic, then cook for 2 minutes, stirring continuously. Pour in ⅓ of the stock and set the timer to 20 minutes. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. 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. Leave for 5 minutes to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
And that’s that! Buon appetito!