Spinach and salmon risotto with lemon zest

Ingredients

For 1 serving

• Carnaroli rice70 g
• Salmon fillet100 g
• Spinach150 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: October – April

Method

1. Heat the vegetable stock and keep it hot over the lowest heat. Meanwhile wash the spinach well, finely chop the shallot and remove the skin and bones from the salmon fillet, cutting it into cubes of about 2 cm.
2. Bring a small pan of water to the boil and blanch the spinach for 1 minute, until wilted; drain, squeeze and blend it with a ladleful of stock into a green cream.
3. In a saucepan heat the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
4. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often.
5. In the last 5 minutes add the spinach cream and the salmon, stirring gently, until the salmon is opaque and the rice al dente; season with salt.
6. Turn off the heat, rest for 1 minute and finish with grated lemon zest and a grind of pepper.