Creamy salmon & watercress risotto

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes
  • Serves:4


    20g unsalted butter
    2 echalion shallots, finely chopped
    350g Arborio risotto rice
    1 glass dry white wine
    Juice 1 lemon
    1.3 litres hot fish or vegetable stock
    213g can John West Wild Pacific Red Salmon, drained
    2 tbsp mascarpone
    100g watercress, roughly chopped, few sprigs reserved


    1. Heat the butter in a medium saucepan and gently fry the shallots for 2-3 minutes until just beginning to soften. Add the rice and fry for a further 1-2 minutes, until the grains start to turn see-through around the edges.

    2. Add the wine and lemon juice, stirring all the time until it has mostly evaporated. Add a ladleful of stock, stirring until almost completely absorbed. Carry on adding stock a ladle at a time – this will take around 18-20 minutes. 

    3. Continue until the rice is just cooked, but still with some bite. Stir through the chunks of red salmon, mascarpone and the chopped watercress. Divide between 4 shallow bowls and serve garnished with the reserved watercress sprigs.


    Cook’s tip

    Add a fragrant garnish by grating a little lemon zest over each dish before serving.

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