Cook with Avonmore: Smoked Salmon Risotto with Cherry Tomatoes and Spinach

Ingredients

• 150g Arborio or Carnaroli risotto rice
• 550ml vegetable stock or water
• ½ cup white wine
• 25g chopped onion
• 25g Avonmore butter
• 1 pot Avonmore Cooking Cream
• 1 tbsp tbsp cooking oil
• 40g chopped smoked salmon
• 10 vine cherry tomatoes (cut in ½’s)
• ½ bunch picked baby spinach leaves
• Squeeze of lemon
• Sea salt & freshly ground black pepper

Method

Heat the oil in a medium sized saucepan. Add the butter and then gently fry the onion for 2 minutes without adding any colour. Add the rice and fry for a further minute allowing the rice to absorb the butter.

Turn the heat up to full; pour in the wine and ½ the stock. Continue to stir over the heat until almost all the liquid has been absorbed, then add the rest of the stock and repeat again.  Remove the rice from the pan and set aside.
Using a clean saucepan gently heat the Avonmore Cooking Cream. Add the rice to the cream and stir until hot.

Finally add the salmon, tomatoes & baby spinach.  Season to taste with sea salt and freshly ground black pepper. Add a squeeze of lemon juice. Place into heated serving dishes and enjoy.