Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(142 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, questions and tips

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claireschofield
16th Jun, 2011
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!
jacquia11en
13th Jun, 2011
5.05
This was my first ever risotto (both to eat and to cook) and I loved it. The recipe was very easy to follow and it tasted fantastic, i'm making it again tonight.
amarone
20th May, 2011
5.05
Made this for my wife and I last night. I'm definitly no cook but found this dish fairly easy even for someone of my limited culinary ability. Couldn't get mascarpone lite so used normal fat creme fraiche instead. Extremely impressed with the result. Both my wife and I thought it tasted amazing and went excellently with a decent bottle of sauvignon blanc. Fabulous dish!
eneke88
13th May, 2011
5.05
haslop
26th Apr, 2011
4.05
This is now a firm favorite with all my family. I have made this several times now, and it just seems to get better. So easy to make and the favours all work so well together. A great way to eat smoked salmon.
phwiiii
17th Apr, 2011
4.05
really good. I normally don't think much of homemade risotto but this one was lovely. I used shallots instead of onions and added some prawns as they needed using up and it was amazing. definately recommended.
emilyb00
12th Apr, 2011
4.05
Delicious and very easy! Enjoyed by the whole family, didn't find the lemon overpowering at all.
baltar
24th Mar, 2011
5.05
I altered the recipe due to lack of ingredients (substituted mascrapone for ricotta & added some spring onions) but it still turned out delicious. Wonderful risotto recipe; tried it the second time with pan fried salmon and they went together really well. A firm favourite. Will become a regular in our household :-)
roseew
24th Mar, 2011
I've not made this dish yet, but it is certainly on my 'to do' list. I always cook rice in the microwave (12 mins or so uncovered). Saves all the 'stiring'
bouncin_tigger
22nd Mar, 2011
Can you freeze this risotto once you've cooked it? As it serves 4, I was wondering if I could freeze half, so I can serve 2 portions after cooking and then freeze the rest for another time.

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