New start, New Year!
Arlene from Carrickfergus Cookery School, Carrick YMCA suggests we try healthier recipes to get the new year off to a good start like this very easy and tasty risotto recipe.
Made with salmon, leeks and low fat cheese it is a healthier low fat version of a risotto, and provides one of your five a day as well as a great source of omega 3!
Salmon & leek risotto
Preparation time: 10 Minutes Cooking time: 25-30 minutes
1 tablespoon olive oil
350g leeks, finely chopped
1 garlic clove, peeled and crushed
350g Arborio rice
1 vegetable stock cube
1 x 120g pack smoked salmon trimmings
25g light soft cheese with garlic & herbs
Freshly ground black pepper
1. In a large saucepan, heat the olive oil and gently fry the leeks for 3–4 minutes until soft. Stir in the garlic and arborio rice, and cook for a further minute.
2. Make up 1.3 litres hot vegetable stock using the stock cube and add to the pan, 1 ladle at a time, stirring frequently and adding more as the rice absorbs the liquid. Cook slowly over a low heat for about 20 minutes, until all the stock is absorbed and the rice is cooked.
3. Just before serving, stir the smoked salmon trimmings and light soft cheese with garlic and herbs through the risotto.
Squeeze over the juice of half the lemon and cut the remaining half into four wedges.
Season the risotto with freshly ground black pepper. Spoon into bowls and serve each dish with a lemon wedge.
TOP TIP: Instead of sprinkling your risotto with parmesan cheese, try making a healthier traditional Italian gremolata, by simply chopping together equal quantities of fresh parsley, lemon zest and garlic, and sprinkle over the risotto for amazing extra flavour.