This is a lovely recipe which I make quite often for a relatively quick dinner.  I used to think risotto was a difficult dish to make but it is relatively easy, you just need to ensure you don’t overcook it.  If you want to make it that extra bit special you can make little parmesan crisps to sit on top with some roasted pine nuts.

Serves 4 (can easily be halved)

Ingredients

1 onion finely chopped

1 clove chopped garlic

2 tbsp olive oil

350g risotto rice

1.5 pints boiling vegetable stock

170g pack smoked salmon chopped (keep a little back for decoration)

2 tbsp chopped parsley

85g cream cheese

Grated lemon rind and juice

Basil to garnish (optional)

Handful of pine nuts roasted (optional)

Method

1. Fry the onion in the oil for 5 minutes
2. Add the garlic and rice and continue to cook for a further 2 minutes
3. Pour in a third of stock and stir until absorbed, then add the lemon juice
4. Continue to add the stock, a ladle at a time until the risotto is cooked to your taste – ideally it should still have a ‘bite’
5. Take off the heat, add the chopped salmon, parsley, cream cheese and lemon rind
6. Sprinkle the pine nuts on top with a little bit of basil

Parmesan crisps

Grate enough parmesan cheese to make into a circular shape on greaseproof paper (as per the photo).  Then pop into a hot oven – around 200 degrees for around 10 minutes – keep a careful eye on them.  Once out of the oven, let them cool for a minute before taking them off the paper.  They are seriously delicious!

Note from Karen – I love parmesan cheese so I do sprinkle some on top but my Italian friends are horrified by this as they say you should never put parmesan with fish!  So I will leave the choice up to you!