Smoked salmon & lemon risotto
Cooking time
Prep: 5 mins Cook: 20 minsSkill level
EasyServings
Serves 4Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Nutrition and extra info
Nutrition per serving
- kcalories
- 500
- protein
- 21g
- carbs
- 75g
- fat
- 15g
- saturates
- 5g
- fibre
- 4g
- sugar
- 5g
- salt
- 2.58g
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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Method
- 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.
- 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.
Recipe from Good Food magazine, April 2008
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Comments, questions and tips
Comments
I just made this today for my singing teacher for lunch, and it wasn't good IT WAS INCREDIBLY DELICIOUS. And it was my first time making risotto. I love everything about it, from the clear description to the amazing taste. Had it with asparagus and courgette salad with feta and sesame as a started... simply DELICIOUS
Theodor
Dish delish!! I have substituted risotto for orzo for too long now but no need to from now on. Was easy to make and very filling. I used some Salmon steaks from the freezer and added fresh salmon for the top finish which was lovely. I used too much Parsley but I know for next time. Will be making this again thanks
Made this to use up excess smoked salmon from Christmas. I thought that there was a lot of rice for 4 but everyone had seconds and one person had thirds! I will definitely be making this again. Setting the timer was an excellent tip and it helped perfectly both in timing and quantity of stock absorbed.
Was wondering what I could make with an unopened packet of smoked salmon that needed to be used by today, typed in smoked salmon, found I had all the ingredients ) substituted mascarpone for half fat cream cheese) already at home, just popped out and bought some fresh parsley and rocket and hey presto! Brilliant and thumbs up from young adult daughter.
PS M&S sell packs of herbs frozen. Much more economical and just use the amount needed for each recipe.
Tried this with some left over smoked salmon from christmas - it was yummy! Although it certainly took longer than 25mins to cook - more like 45min. However I added half the stock in the beginning, stirred it a couple of times and then left it until it all absorbed, before repeating. I also left out the garlic (as we dont like it), used chicken rather than vegetable stock (as I didnt have any), and chucked a slosh of white wine to the stock to make up the quantity needed. I also used a soft cheese (philadelphia) rather than marscapone. Will definitely make this one again (even with my substitutions!)
Delicious - the whole family loved it. The only change I made was to replace the parsley, which I had run out of, with freshly chopped rosemary (about 2 tsp). This went beautifully with the salmon and lemon. I used the zest of 1 lemon and the juice of about half, and didn't need all the stock - there was about 150ml left over. We found the quantities just right for two adults and two teenagers, served with a leafy green salad. I'll definitely be making this risotto again.