Smoked salmon & lemon risotto

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Results 121-140

• Denise Marsh

  03 October 2012

  Denise Marsh rated and commented on this recipe

  

  Fatastic, tasty and very easy - my husband went for seconds!

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• Rachel J

  22 October 2012

  Rachel J rated and commented on this recipe

  

  This is the first risotto I have ever made and it was beautiful. Really lovely flavours and so simple to do, looks like it has taken masses of skill and effort, a firm favourite now

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• Smile2

  06 November 2012

  Smile2 rated and commented on this recipe

  

  Delicious, I have cooked this recipe twice now and it is loved by all the family. It is easy to make and all in one pan makes it a winner with those washing up.

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• Smile2

  06 November 2012

  Smile2 commented on this recipe

  Delicious, I have cooked this recipe twice now and it is loved by all the family. It is easy to make and all in one pan makes it a winner with those washing up.

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• missfrance

  08 December 2012

  missfrance rated this recipe

  

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• dinkyks

  19 December 2012

  dinkyks rated this recipe

  

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• LouWeeza

  03 January 2013

  LouWeeza rated and commented on this recipe

  

  This made just enough for four hearty portions, which was a shame because we all wanted more! In fact, somewhat randomly, my Mum even said I should serve it after her funeral she liked it that much! Hopefully we can have it a good few times in the meantime!

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• Foodie Mum

  03 January 2013

  Foodie Mum rated and commented on this recipe

  

  Delicious - the whole family loved it. The only change I made was to replace the parsley, which I had run out of, with freshly chopped rosemary (about 2 tsp). This went beautifully with the salmon and lemon. I used the zest of 1 lemon and the juice of about half, and didn't need all the stock - there was about 150ml left over. We found the quantities just right for two adults and two teenagers, served with a leafy green salad. I'll definitely be making this risotto again.

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• Bex1979

  05 January 2013

  Bex1979 commented on this recipe

  Tried this with some left over smoked salmon from christmas - it was yummy! Although it certainly took longer than 25mins to cook - more like 45min. However I added half the stock in the beginning, stirred it a couple of times and then left it until it all absorbed, before repeating. I also left out the garlic (as we dont like it), used chicken rather than vegetable stock (as I didnt have any), and chucked a slosh of white wine to the stock to make up the quantity needed. I also used a soft cheese (philadelphia) rather than marscapone. Will definitely make this one again (even with my substitutions!)

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• Juliana Tolworth

  07 January 2013

  Juliana Tolworth rated and commented on this recipe

  

  Was wondering what I could make with an unopened packet of smoked salmon that needed to be used by today, typed in smoked salmon, found I had all the ingredients ) substituted mascarpone for half fat cream cheese) already at home, just popped out and bought some fresh parsley and rocket and hey presto! Brilliant and thumbs up from young adult daughter. PS M&S sell packs of herbs frozen. Much more economical and just use the amount needed for each recipe.

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• Sally kindle

  08 January 2013

  Sally kindle rated this recipe

  

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• JanieM

  18 January 2013

  JanieM rated and commented on this recipe

  

  Made this to use up excess smoked salmon from Christmas. I thought that there was a lot of rice for 4 but everyone had seconds and one person had thirds! I will definitely be making this again. Setting the timer was an excellent tip and it helped perfectly both in timing and quantity of stock absorbed.

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• beckylpriestley

  21 January 2013

  beckylpriestley rated and commented on this recipe

  

  It was my first time making risotto so I was a bit unsure of what I was doing but was easy to make and didn't take too long. I also added some prawns, muscles and squid which was lovely but the recipe was quite rich. Would definitely make again.

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• SuperBenjify

  06 February 2013

  SuperBenjify rated and commented on this recipe

  

  Nice. Didn't have fresh parsley or mascarpone so used dried parsley and natural yoghurt instead.

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• saesje

  10 February 2013

  saesje rated and commented on this recipe

  

  So yummy!

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• HammysHob

  13 February 2013

  HammysHob commented on this recipe

  Dish delish!! I have substituted risotto for orzo for too long now but no need to from now on. Was easy to make and very filling. I used some Salmon steaks from the freezer and added fresh salmon for the top finish which was lovely. I used too much Parsley but I know for next time. Will be making this again thanks

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• janeyear1

  01 March 2013

  janeyear1 commented on this recipe

  Delicious. Needed a little more liquid and added white wine to the stock and king prawns. Will make again.

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• Patricia

  16 March 2013

  Patricia rated and commented on this recipe

  

  Used Philli light as not able to buy marscarpone light. Worked fine although full fat marscarpone best!

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• Kimpulse

  22 April 2013

  Kimpulse rated and commented on this recipe

  

  Gorgeous :)

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• Shilo

  14 May 2013

  Shilo rated this recipe

  

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Ingredients

• 1 onion , finely chopped
• 2 tbsp olive oil
• 350g risotto rice , such as Arborio
• 1 garlic clove , finely chopped
• 1½l 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 onion , finely chopped
• 2 tbsp olive oil
• 350g risotto rice , such as Arborio
• 1 garlic clove , finely chopped
• 1½l 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

Per serving

500 kcalories, protein 21g, carbohydrate 75g, fat 15 g, saturated fat 5g, fibre 4g, sugar 5g, salt 2.58 g

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