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Prep Time:5minutes
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Cook Time:20minutes
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| Servings: serves | Unit of measure: |
- 500 mL FODMAPPED Chicken Stock 500mL = 1 pack
- 3/4 cup Arborio rice (160g)
- 1 tsp vegetable oil
- 150 g Smoked Salmon whole, skinless
- ½ tsp Turmeric grated
- 6 Green beans sliced and blanched (40g)
- 1 Lemon zested and juiced
- Freshly Ground Black Pepper to taste
- To Serve
- Lemon zest shredded for garnish
- Fresh watercress to garnish
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Ingredients
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- Heat oil in a shallow pan over medium heat and toast rice for 2 minutes stirring constantly
start timer - Warm the stock, turmeric, lemon juice and zest over a low heat
- Add the warm stock 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 salmon and fold through the rice with the blanched green beans. Season with black pepper.
- Serve the risotto garnished with watercress and shredded lemon zest.
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