Smoked salmon and cherry tomato risotto

This one is delicious. Smoked salmon, cherry tomatoes, capers, parsley and lemon zest go so well together. This may not seem like food that kids would love, but mine does, so does my husband and so do I. That's the thing, people assume that kids don't like certain foods, yet in different cultures when those foods are a staple element, kids love them. Point is, if you don't let them try different foods from a very young age, they will grow to love only what they know and new, strange tastes will not go down well. Don't let that happen, don't let them miss out on wonderful different tastes.

 

* indicates that the ingredient is organic / easily available in the UK as organic

Prep time 5 mins

Cooking time 30 mins

Serves 2 adults and a baby

Ingredients

160 g arborio rice*

3 tablespoons olive oil*

1 vegetable stock cube*

3 shallots* or small onions*

2 garlic cloves*

2 tablespoons of capers*

400g cherry tomatoes* (I ended up with about 300g as baby ate some before they went in the pan)

100g smoked salmon

small bunch of parsley

lemon zest from one lemon*

knob of butter*

Cooking

Heat olive oil in a large pan on medium heat. Add finely chopped shallots and chopped garlic and fry for a couple of minutes until softened, but not browned. Add rice and fry for a minute. Dissolve a stock cube in 800ml of hot water. Add stock to the pan a little at a time and let it absorb, stirring (almost) all the time. When almost all the stock is absorbed and the rice is cooked, add capers, sliced salmon, cherry tomatoes cut in half, knob of butter, half of chopped parsley and half of lemon zest. Stir and cook for a couple of minutes.

Serve in bowls garnished with the remaining parsley and lemon zest.

You shouldn't need any additional seasoning, but add salt and pepper to your taste.

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