Ingredients:

  • 1.5 cups (300g) Arborio rice
  • 1 tbsp (14g) extra-virgin olive oil
  • 1 small onion, finely diced (110g)
  • 2 cloves garlic, minced (6g)
  • 0.5 cup (120ml) dry white wine
  • 4 cups (950ml) low-sodium vegetable broth
  • 6 oz (170g) smoked salmon, cubed
  • 0.25 cup (30g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh dill, chopped
  • 0.5 tsp (3g) cracked black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and Arborio rice, stirring constantly for 2 minutes until the edges of the rice look transparent and smell slightly nutty.
  3. Pour in the white wine, stirring until the liquid is fully absorbed by the rice.
  4. Pour in the low-sodium vegetable broth and stir once to combine. Cover the pot with a tight lid and transfer it to the oven.
  5. Bake for 20-22 minutes, or until the liquid is mostly absorbed and the rice is tender but still has a slight bite.
  6. Remove the pot from the oven. Fold in the Parmesan cheese, lemon juice, lemon zest, and cracked black pepper.
  7. Gently stir in the cubed smoked salmon and fresh dill, using residual heat to warm the salmon through.