Smoked Salmon and Lemon Risotto
recipe

A delightful risotto that combines the fresh flavors of smoked salmon and lemon, creating the perfect meal.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 2 shallots, peeled and finely chopped
- 2 tablespoons vegetable oil, for sautéing
- 350 g risotto rice (e.g., Arborio)
- About 1 liter chicken broth
- 200 g smoked salmon, chopped
- Juice and zest of 1 lemon
- 50 g Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat vegetable oil in a large pot over medium heat. Add chopped shallots and sauté until soft and translucent.
2. Add the risotto rice to the pot and stir until the rice is lightly toasted and translucent.
3. Gradually add hot chicken broth one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more.
4. Continue this process until the rice is al dente and the texture is creamy, about 18-20 minutes.
5. Once the risotto is ready, add the smoked salmon, lemon juice, and zest. Mix well.
6. Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper.
7. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 480 kcal
- Protein: 20 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 2 g

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