Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(122 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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krissyb's picture
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I thought it was nice but a tiny bit bland. I would add Parmesan if making again.

mjwills's picture
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very tasty,great recipie,try with smoked salmon trimmings.

emmyloucooper's picture
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This will now be a regular when I entertain. Very yummy!

watsje's picture
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I really liked this although it didn't need the extra lemon juice on top of the zest

whitebait's picture
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brilliant recipe. didnt use all the stock maybe 250ml left. was superb

peejay13's picture
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Just made this for dinner tonight! Forgot to add the lemon and only had a handful of watercress but it was delicious. Delicately flavoured but a joy to eat. Deceptively filling too!

569gregoire's picture
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Yummy!

mikelindon's picture
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A fantastic recipe! Would thoroughly recommend and it is well suited for entertaining guests! I fried the onion and rice in a mixture of EVOO and butter and also added 2 small wine glasses of dry white wine at the start after frying the rice for a little while. Also added some grated parmesan at the end before serving and mixed it in =)

colinzeal2's picture
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Although the finished product is not a white as in the picture after the addition of the stock, the taste is fantastic! I found the zest of 1 lemon and a small squeeze of juice was perfect, served with lemon wedges for individual tastes. Great to serve 8-10 for a starter as it is quite rich.

hexane's picture
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This was very good but we also found it very salty. I'll certainly make it again but next time I'll use a vegetable stock with a lower salt content.

jenniejenjen's picture

Absolutely GORGEOUS recipe! I've always been scared of trying risotto, thinking it was terribly complicated but actually, this was so easy and fun to make!

sandyman's picture
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Absolutely brilliant and not at all difficult to make but very impressive to look at ! Added twice the amount of mascarpone to make it really creamy and the lemon juice to give it a bite just before serving. My dinner guests loved it !

shivanikaraji's picture
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Lovely Risotto. Me and hubby really enjoyed it. Made it a good few times now.

simonew's picture
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Really easy to make and lovely, hubby was really impressed and wolfed it down. I added a bit too much lemon for my liking but still yummy.

babybarbarella's picture
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This is gorgeous. Will definitely be a regular in our house. Added some white wine before the stock and also substituted half fat creme fraiche for the mascarpone. Will add/serve with asparagus next time.

jcringean's picture
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This was OK but it seems to take a lot of effort stirring it and the end result was a bit stodgy - not something I'll be making too often.

foodgoodfood's picture

Amazing risotto recipe. I made a few changes though the second time I made it. Instead of onions, I used shallots and sealed with white wine. And I added pea's throughout the meal. yum yum.

Easily Recommended.

littlemissmaccas's picture
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Really nice, very fresh and easy I didn't have any mascarpone so used feta instead. It worked well as some of it melted and some of it didn't. Will be doing this again. Big thumbs up.

hellsheaven's picture
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This is delicious - really lovely summery taste. Have made it a few times now. perfect week night dinner

sioden's picture

I made this the other day, and added some smoked trout and asparagus as well - twas absolutely fabulous. Made some risotto balls stuffed qith mozzerella with the leftover bits. FAB!!

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