When back from a cold day on the hills, we crave something comforting and warming. We also want something that is going to nourish our hard working bodies to ensure we refuel and recover as efficiently as possible (especially if you are hitting the trails again the next day).
This salmon risotto is quick and easy to make and packed with nutrients to give you a good balance of carbs, protein and good fats. It is also easy to make outside on a stove.
1 onion, finely chopped
2 tbsp olive oil
300g risotto rice
170g pack smoked salmon, three-quarters chopped
3 tbsp flat-leaf parsley, chopped
3 tbsp coriander, chopped
Juice and zest 1 lemon zest
1 tsp smoky paprika
1/2 stock cube
Fry the onion in oil for 2 mins.
Add the rice, cook for 2 mins, stirring continuously.
Pour in a third of the water and stock cube and simmer for 10 mins.
When the water is absorbed add more, little by little.
Continue cooking until the rice is al-dente.
Remove from the heat, add the lemon zest, juice, herbs and salmon.
Serve with some thick Greek yoghurt if desired.