Smoked salmon & lemon risotto

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Good Food

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1. Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
2. Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Per serving

500 kcalories, protein 21g, carbohydrate 75g, fat 15 g, saturated fat 5g, fibre 4g, salt 2.58 g

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Results 1-20

• Inga

  01 April 2008

  Inga rated and commented on this recipe

  

  This was fairly easy to make once everything had been chopped up and made ready, although boiling the risotto takes some time. It depends on people's taste how much lemon you want in there; I put the grind of about half a lemon plus some lemon juice. My husband thought it was rather too lemony, I thought it was very good like that.

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• nicmcd

  07 April 2008

  nicmcd rated and commented on this recipe

  

  A brilliant recipe and easy to make. One tip though, make sure everything's chopped and ready to roll before you start cooking since otherwise you might find it difficult to prep everything whilst stirring the risotto at the same time. As for the lemon, I agree that it's down to individual taste.

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• shez

  10 April 2008

  shez rated and commented on this recipe

  

  This is the easiest and yummiest rissotto I have ever had. Loved it!

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• freek

  02 May 2008

  freek rated this recipe

  

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• syllabob

  03 May 2008

  syllabob rated and commented on this recipe

  

  My boyfriend thought it to be the best risotto he'd ever had. Didn't put in any lemon juice but left a slice with each plate so everyone could add to their taste following comments above. Delic!!

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• Frantic Flapjack

  16 May 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was a good risotto. I didn't put the juice with it though - just the zest and it was still lemony but not mouthwateringly so!

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• Gail

  25 May 2008

  Gail rated and commented on this recipe

  

  I used some left over sea bream instead of smoked salmon and it was delicious.

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• dani_t

  30 May 2008

  dani_t commented on this recipe

  DELICIOUS!!! followed the recipe but was worried about it being too lemony so added the zest to the risotto and served with a wedge of lemon so everyone could add to their own preferences. So easy and very very tasty!

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• Dee Dee

  04 June 2008

  Dee Dee rated this recipe

  

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• barrybubbles

  17 June 2008

  barrybubbles commented on this recipe

  Am I going a bit mad or is there no quantity for the mount of stock? Inwhich case how do you use a third?!

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• Rhona

  28 June 2008

  Rhona rated and commented on this recipe

  

  Also works will with half fat creme fraiche and a few parmesan shavings on top.

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• darkstar82

  06 July 2008

  darkstar82 commented on this recipe

  Checked for this recipe online and according to another site the stock amount to be used is :- 2 and a half pints of boiling vegetable stock. :)

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• Luscokitty

  07 July 2008

  Luscokitty rated and commented on this recipe

  

  Has to be the best risotto ever tasted. i will make this very very often.

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• maximus

  26 July 2008

  maximus rated and commented on this recipe

  

  Risotto really tasty. Highly recommended.

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• Lush_Loni

  30 July 2008

  Lush_Loni rated and commented on this recipe

  

  This has become a big favourite in our house - great recipe, it's really delicious!

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• Astro

  31 July 2008

  Astro rated and commented on this recipe

  

  Amazing risotto. Added some orach to give it some extra crunch. Works well.

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• hazel ra

  17 August 2008

  hazel ra rated and commented on this recipe

  

  My boyfriend and I both thought this was bland. We won't be cooking this again.

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• Shirley Ann

  20 August 2008

  Shirley Ann rated and commented on this recipe

  

  It's super delicious!! I can't remember when I last tasted a risotto this good!! I'm sure going to cook it again :-) (from Malta)

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• mosan

  05 October 2008

  mosan commented on this recipe

  this is a great recipe. easy to make and very tasty. I have made it many times now and it is always well received by my family.

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• Chris

  16 October 2008

  Chris rated and commented on this recipe

  

  Wonderful. I halved the quantities for two people but used 2 fillets of lightly smoked salmon as well as the zest of almost a whole lemon and it was delicious. Certainly I shall do this again.

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Ingredients

• 1 onion , finely chopped
• 2 tbsp olive oil
• 350g risotto rice , such as Arborio
• 1 garlic clove , finely chopped
• 1½ l boiling vegetable stock
• 170g pack smoked salmon , three-quarters chopped
• 85g mascarpone lite
• 3 tbsp flat-leaf parsley , chopped
• grated lemon zest , plus squeeze of juice
• handful rocket

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 onion , finely chopped
• 2 tbsp olive oil
• 350g risotto rice , such as Arborio
• 1 garlic clove , finely chopped
• 1½ l boiling vegetable stock
• 170g pack smoked salmon , three-quarters chopped
• 85g mascarpone lite
• 3 tbsp flat-leaf parsley , chopped
• grated lemon zest , plus squeeze of juice
• handful rocket

Per serving

500 kcalories, protein 21g, carbohydrate 75g, fat 15 g, saturated fat 5g, fibre 4g, salt 2.58 g

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