1 onion, finely chopped
2 tbsp olive oil
1.5 cups risotto rice, such as Arborio
1 garlic clove, finely chopped
6 cups boiling vegetable stock
6 oz smoked salmon, three-quarters chopped, one-quarter roughly torn
3 tbsp flat-leaf parsley, chopped
3 tbsp grated lemon zest, plus squeeze of juice
1 handful arugula
Sauté the onion in the oil for 5 minutes.
Add the rice and garlic, cook for 2 minutes, 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 continue cooking, stirring a bit more frequently until that has been absorbed.
Pour in the last of the stock, stir, and simmer until cooked and creamy.
Remove from heat and add the chopped salmon, parsley, lemon juice and zest.
Let settle for a few minutes and then taste. Salt and pepper as needed.
Serve topped with reserved salmon (roughly torn), arugula and parmesan.