Smoked Salmon Risotto

Serves 8


  • 1lb of smoked salmon - diced
  • 4 tbsp of olive oil
  • 4 shallots
  • 230g of dry white wine
  • 750g of arborio rice
  • 800g of chicken broth (approx)
  • 2 tbsp of minced chives
  • ¼ tsp of salt
  • ¼ tsp of pepper
  • 2 lemon wedges

Cooking Method

Heat the oil in a large skillet

Peel and mince the shallots, then add to the pan and sauté over low heat for 1 minute

Stir in the wine and cook for a further minute or until the liquid is reduced by half

Add the rice and cook, stirring for 1 minute

Heat the chicken broth

Add 100g of chicken broth and stir

Allow the rice to simmer until almost all the liquid is absorbed (approx. 5 minutes)

Repeat, adding 100g of broth at a time until the rice has a creamy consistency and is almost tender

Stir in the chives and leave to simmer for 1 minute before removing from the heat

Stir in the salt and pepper

Stir in the diced smoked salmon and serve