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

bonzoburger's picture
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Risotto really tasty. Highly recommended.

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

Frantic Flapjack's picture
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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
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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
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This is the easiest and yummiest rissotto I have ever had. Loved it!

nicmcd's picture
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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
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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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