Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(124 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Inspired 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 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

  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.

Recipe from Good Food magazine, April 2008

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Comments

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saesje's picture
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So yummy!

benwilliams009's picture
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Nice. Didn't have fresh parsley or mascarpone so used dried parsley and natural yoghurt instead.

beckylpriestley's picture
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It was my first time making risotto so I was a bit unsure of what I was doing but was easy to make and didn't take too long. I also added some prawns, muscles and squid which was lovely but the recipe was quite rich. Would definitely make again.

janiem's picture
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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.

marzipan100's picture
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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.

madamzsazsa's picture

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!)

foodie64mum's picture
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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.

louweeza's picture
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This made just enough for four hearty portions, which was a shame because we all wanted more! In fact, somewhat randomly, my Mum even said I should serve it after her funeral she liked it that much! Hopefully we can have it a good few times in the meantime!

misty_123's picture
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Delicious, I have cooked this recipe twice now and it is loved by all the family. It is easy to make and all in one pan makes it a winner with those washing up.

misty_123's picture
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Delicious, I have cooked this recipe twice now and it is loved by all the family. It is easy to make and all in one pan makes it a winner with those washing up.

razzerj's picture
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This is the first risotto I have ever made and it was beautiful. Really lovely flavours and so simple to do, looks like it has taken masses of skill and effort, a firm favourite now

denisemarsh1's picture
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Fatastic, tasty and very easy - my husband went for seconds!

cablecar123's picture
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Heavenly!! Have made it for guests and they loved it too. I used those smoked salmon trimmings you can get in Tesco for about 90p making it a pretty cheap meal. I'd never made risotto without parmesan before, but the macarpone really works.

emmapebs's picture
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Forgot to rate!

emmapebs's picture
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Love it and is a regular at our house. We use a pack of smoked salmon trimmings which are cheaper & save chopping the salmon. We also use creme fraiche rather than mascarpone as we use it for another dish the next night. We normally use leeks rather than onions and use the juice of the whole lemon - yum

debrastein's picture
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My first ever attempt at risotto, and it was delicious. As opposed to other recipes that say 'serve 4', this one really means it! My boyfriend and I both have lunch for tomorrow too.

mummyto2princesses's picture

I made this exactly as the recipe states the 1st time I made this and really liked it but this time I forgot to buy a lemon and vegetable stock cubes! So I decided to experiment a little and followed the recipe but used chicken stock cubes instead of veg and the rind and half the juice of 1 large orange instead of lemon. Myself and my partner loved it! Would recommend trying this as an alternative if you're not too keen on the lemon flavour. Citrus goes with fish so I guess lime would work the same way too. Deeeelish :)

classyladykent's picture
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Perfect :-)

freeemsss's picture

Very tasty dish but lol at cooking time. Cooking time 20 mins. Instruction 1: Fry onion for 5 mins, add rice and cook for 2 mins, add stock simmer for 20 mins - I'm already at 27 minutes!!

nikkifinn's picture

This is a BRILLIANT recipe. An easy risotto to make and treat for the taste buds. I'd stick to using the smoked salmon and the strong flavour permeates the entire risotto and the lemon adds a wonderful fresh citrus tang. Have used Mascarpone and Parmigiano-Reggiano and both work well.

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