Salmon, Dill & Lemon Risotto
Easy, quick and refreshing. Fuel the whole family with this authentic Milanese classic.
- Prep time10 minutes
- 2 portions
- 2 tbsp Bertolli
- 1 chopped onion
- 150 grams risotto rice
- 125 ml white wine
- 1 litre vegetable stock
- 1 lemon
- 1 handful dill
- 150 grams flakes salmon fillets
- Melt a big knob of Bertolli in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat.
- Pour in the wine and let it bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
- Add the lemon, stir in the salmon and dill and serve.