LEMON SCENTED SMOKED SALMON RISOTTO
500mL FODMAPPED Chicken Slow Cooked Stock
3/4 cup (160g) Arborio rice
150g skinless smoked salmon
1/2 tsp fresh turmeric, grated
Zest & juice of 1 lemon
6 (40g) fresh green beans, sliced and blanched
1 tsp vegetable oil
Freshly ground black pepper to taste
Fresh watercress and lemon zest for garnish
Heat oil in a shallow pan over a medium heat and toast rice for 2 minutes, stirring constantly.
In a sauce pan warm the FODMAPPED Chicken Slow Cooked Stock, turmeric, lemon juice and zest over a low heat.
Gradually add the warm stock liquid to the rice, one ladle at a time, stirring well after each addition. Continue to add stock until all the stock has been absorbed and rice is cooked but still firm.
Flake smoked salmon and fold throughout the cooked rice with the blanched green beans. Season with black pepper.
Serve the risotto garnished with watercress and shredded lemon zest.
Smoked salmon may be replaced with tuna, chicken, prawns or crab for a delicious difference.