Smoked Salmon & Lemon Risotto - cooking recipe

Ingredients

1 onion, finely chopped
2 tablespoons olive oil
12 ounces risotto rice, such as Arborio
1 garlic clove, finely chopped
6 cups vegetable stock, boiling
6 ounces smoked salmon, three-quarters chopped
3 1/2 ounces mascarpone
3 tablespoons flat leaf parsley, chopped
1 tablespoon lemon zest, plus lemon wedges to serve

Preparation

Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
Grind in some black pepper, but don't add salt as the salmon will be salty enough.
Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.