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Prep Time 10 minutes - Total Time 40 minutes - Serves 2

Ok, so this is my new favourite risotto dish! And let’s face it I don’t think there is a better combination than fish and lemons.

Normally you finish off a risotto with lots of Parmesan but in this recipe, I used ricotta which made it extra creamy.


  • 2 x 120g salmon.

  • 150 g of risotto rice such as Arborio.

  • 1 small onion, finely diced.

  • 1 garlic clove, finely diced.

  • A few springs of fresh thyme, leaves stripped.

  • 1 litre of chicken stock.

  • 180 ml of white wine.

  • 1 lemon, zest & juice.

  • 1 tbsp of ricotta.

  • 2 knobs of butter.


  1. Get the stock on over a medium heat. Then into a separate pan add a drizzle of olive oil and 1 of the knobs of butter. Add the onions, garlic, thyme leaves and season. Slowly fry the onions for 10 minutes or till tender.

  2. Once the onions are done, turn up the heat to high and add the rice. Stir into the onions and after a minute or so the rice will start to go a little translucent. Now pour in the wine and let that reduced till almost gone.

  3. Turn the heat down to a medium to low heat and add the juice from the lemon as well as the zest, save some zest for garnishing. Now add the first ladle of stock and season. Only add one ladle at a time and continue stirring allowing the rice to absorb the stock before adding the next one. This will take around 20 minutes to cook, you want the rice to have a very slight bite to it. If you prefer the rice more well done just keep cooking and adding stock. You may need a little more or a little less stock so just keep checking the rice. If you run out of stock and need more just add boiling water.

  4. Once the risotto is done take the pan off the heat, add the last knob of butter, ricotta, mix well and allow to just sit there for a minute. Check for seasoning and adjust accordingly.

  5. For the salmon, I just want to cook this simply. All you need to do is drizzle with a little olive oil, season with salt and pepper and pop into a preheated oven set at 180℃ . Roast for 8 minutes, or till cooks through and flaky.

  6. Divide the risotto between 2 plates or bowls then place the salmon on top. Finish off by adding a few extra thyme leaves, some lemon zest and a drizzle of the extra-virgin olive oil.

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