Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(136 ratings)

Prep: 5 mins Cook: 20 mins


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: per serving

  • kcal500
  • fat15g
  • saturates5g
  • carbs75g
  • sugars5g
  • fibre4g
  • protein21g
  • salt2.58g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g risotto rice, such as Arborio

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 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



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

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Comments (139)

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.

antsta23's picture

Made this a week ago, very easy to make and not time consuming. Had great flavours and was very enjoyable, will be making this again!

lindsaysharples's picture

Really, really lovely. I actually think it would work with with chopped salmon fillets and a little bit of smoked salmon as a garnish. We all loved the lemony-ness and smokiness of it ! Excellent dish and all in one pan - always good news!

thecherub's picture

This was lovely. I used a lot less rice than stated here - 140g between 2 of us and that was plenty. It was very tasty though and will definately make again. Next time I might add peas for another texture and also add wine at the start.

dermbut's picture

Nice recipe, nothing particularly special. Definitely needs the lemon to lift it.

rachyyy's picture

I made this dish for a starter in my year 11 GCSE exam in december, brilliant recipe!

kirstyowen_6's picture

Love this recipe! So tasty. I like to use the smoked salmon fillet that can be bought in sainsburys rather then the normal slices, the fillet has larger chuncks of salmon which work well with this recipe. I also add a glass of wine and reduce the amount of stock to compensate, all risotto should have wine :-) this recipe as become a firm favourite

mbennett's picture

Made this last night for a light super for friends - something different after Christmas, plus used up some the surplus. So easy and very tasty, the mix of salmon and lemon is superb,the leftovers are permeating my fridge with foodie heaven smells. Didn't have mascarpone so used cream cheese plus some of the Crimbo stilton. Just before serving I stirred in a couple of tablespoons of do cream - fattening, but hey, it's Christmas. Will definitely make again.......and would take more care to chop the onion finely or even use spring onions.

Druunica89's picture

I couldn't help but add a little bit of freshly grated Parmesan cheese. I also halved all the ingredients to make a nice evening meal for two. Overall - LOVELY!

claregibbin's picture

Next time I'll be adding a few prawns too.

mwsc11050's picture


filthish's picture

A classic recipe, I've made it before and I'm making it again tonight, the girlfriend loves it. Works well with Dill if you don't have or don't like Parsley.

jayneabr's picture

Never made risotto before....But im glad to say will make it again. Yummy and zingy and perfect for lunch or light tea!

nicole011270's picture

Quick and delicious, even my daughter who doesn't like smoked salmon likes this. Using salmon trimmings keeps the cost down.

katvic's picture

don't know why some people find risotto hard. dead easy loved this recipe

ericathefirst's picture

I loved this, delicious and the mix of flavours is just perfect. I didn't have mascarpone so I substituted with a little paramesan, tasted great.

chandleram's picture

My favourite risotto. Very quick and easy to make - flavours are amazing. My children think its amazing and yes I agree it is.

sallust70's picture

Absolutely love this recipe! We have this a lot - gets better every time! Have used chicken and fish stock if no vegetable stock and tastes just as good. We also use only half lemon juice as it dominates the dish otherwise. Have used all sorts of salmon, ginger and wasabi cured etc and it is lovely!

eilidhrobertson's picture

We all (inc. 21 mth old) enjoyed this. We used homemade chicken stock and didn't use light mascarpone. The cooking time was longer than 20 minutes. We love risotto and were a bit cynical about the lack of wine and parmesan cheese in this recipe but it is great. We took some of the other comments on board and had the lemon juice on the side.

claireschofield's picture

First attempt at risotto - and this came out a treat! Get all the prep done first and then it's so easy. I added extra lemon and parlsey as I love both.
One thing I'd say is that the portion size is very generous! I was tempted to make a 75% size batch for 2 people as I wasn't sure how much there would be, but I'm really glad I didn't as the per portion size per person is more than enough, I was stuffed!


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