Smoked Salmon Risotto

This is an up-market risotto that is one of my husband’s absolute favourites. Risotto can be hard to make Low Fodmap but this one holds its own and is a great mid-week meal. I make mine with quail's egg on top but you don't have to, if you want it to be egg free.

Ingredients

• 750ml Fructose Free Stock
• 250ml Water (if you are using home made stock then replace this water with a further 250ml stock, so you have 1l in total)
• 10g Margarine (ensure it is allergen free)
• ½ tsp Asafoetida
• 200g Arborio Rice
• 150ml Dry White Wine
• 4 Spring Onions, green part only, thinly sliced
• 1 heaped tbsp Lactose Free Cream Cheese
• 2 tbsp Parmesan
• 150g Smoked Salmon, cubed
• 1 Pack of Chives, finely sliced, pus another few leaves for garnish
• ¼ Lemon, juiced
• 4 quails eggs (optional)

Utensils·

• 1 small saucepan
• 1 medium saucepan
• 1 ladle
• 1 frying pan (optional)

Method

1. In the small saucepan, combine the stock and water and bring to the boil, over a high heat. Once boiling, reduce the heat and simmer.
2. In the medium saucepan, melt the margarine over a medium heat. Add the asfoetida and cook for a further minute.
3. Add the Arborio rice to the medium saucepan and stir to combine, so the margarine coats the rice. Then, pour in the white wine and stir to combine. Reduce the heat so it is simmering.
4. Once the rice has absorbed the wine, add a ladle of the stock/water, then mix to combine. You want to add the stock in bit by bit, so the rice is able to absorb it. Continue to do this until the rice is almost completely cooked through (about 20 minutes). Do not worry if you have not used all the stock in the small saucepan.
5. Whilst the rice is cooking, wash the salmon to remove any excess oil and salt.
6. When the rice is almost fully cooked, add in the spring onions and stir to combine.
7. Cook for a further minute or two, until the rice is cooked to your liking, add in the cream cheese and stir to combine. Then add in smoked salmon and parmesan. Stir to combine and remove from the heat. Add in the chives, stir until fully combined.
8. Taste the risotto and if you feel it needs a little extra tartness, then add in the lemon juice. Do so slowly though, as a little goes a long way with this dish!
9. Fry off the quails eggs, if you are using them, giving them about 2 minutes to cook. The whites should be cooked through and the yolks, warm to touch, when they are ready.
10. Serve the risotto in bowls with a couple of chives as garnish and two quails eggs on top