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Smoked salmon and zucchini risotto
A simple and mouthwatering risotto with succulent slices of smoked salmon, zucchini, lemon and fresh dill.

3 tablespoons extra virgin olive oil

1 zucchini—diced
2 scallions (spring onions)—finely chopped
1 clove garlic—minced
½ teaspoon finely chopped lemon zest
1 cup arborio rice
½ cup white wine
2 cups vegetable or chicken stock
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh dill
3½ oz (100g) sliced smoked salmon—cut into pieces
1 tablespoon lemon juice

1/3 cup finely grated Parmesan cheese


HEAT 2 tablespoons of olive oil over a medium heat. COOK the zucchini for 5 minutes, stirring occasionally. ADD the scallions, garlic and lemon zest and cook 1 minute. ADD the rice and cook 1 minute, stirring to coat the grains with oil. ADD the wine, stock, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low, and cook for 20 minutes. ADD the dill, smoked salmon, lemon juice, parmesan cheese and remaining tablespoon of olive oil and stir gently until combined and heated through. SERVE garnished with extra dill fronds on top.



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