Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(137 ratings)

Prep: 5 mins Cook: 20 mins

Easy

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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Ingredients

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 tbsp olive oil
    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

    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

    Rocket

    roh-ket

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

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.

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Comments (139)

c-sherwood's picture
4

Made this last night and it was DELICIOUS- I used a weak fish stock rather than veg stock and I think this worked well. I added a few peas which gave texture and broccoli which didnt work as well- i think I might try mangetout next time.

zedzoom's picture
5

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.

maitken's picture

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.

saz130181's picture
5

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)

hazel_ra's picture
2

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

brandonwilkins's picture
5

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

lush_loni's picture
5

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

bonzoburger's picture
5

Risotto really tasty. Highly recommended.

luscokitty's picture
5

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

darkstar82's picture

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.

:)

rhonamacp's picture
5

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

barrybubbles's picture

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

dani_thornton's picture

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!

gailbrennan's picture
5

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

Frantic Flapjack's picture
4

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!

silleopstrup's picture
5

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!!

cheryl654's picture
4

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

nicmcd's picture
5

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.

ingaflakkari's picture
5

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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