Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(194 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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MichelleWallace
20th Sep, 2019
Yum yum yum
suzanne1332
13th Apr, 2019
5.05
I have been making this risotto for many years and the whole family love it. I sometimes use a glass of white wine added after the rice if I’ve got a bottle open. But mostly I make as per the recipe. However I never use the full 1.5litres of stock. I always find that by 20minutes a litre is sufficient. I always use all of the lemon juice and use quark instead of the mascarpone. It works perfectly and gives the creaminess and added protein without the fat content. And it’s cheaper; win,win!
Hanszinderfaan's picture
Hanszinderfaan
7th Sep, 2019
A bit different from the usual risotto but nevertheless it was very tasty. As it was just for the two of us I halved all the contents. The difference here was that at stage 1 all of the fluid was absorbed well before the twenty minutes on the timer, was up. I also found that the mascarpone cheese was a bit stringy but happily It did not affect the taste which we both enjoyed. Think I might try substituting Philadelphia for mascapone as recommended earlier, next time. Made it again today with salmon ready marinated in garlic and herbs so I omitted the garlic from the recipe. Really really tasty. My wife said it was very fishy!
Lola7606's picture
Lola7606
4th Feb, 2019
5.05
Absolutely delicious......and easy to make. I used prawns instead of salmon and then topped off with a pan fried sea bass filet. This is now a weekly favourite.
Meg125
24th Oct, 2018
5.05
Really good, even using normal 'Philadelphia' style light soft cheese instead of mascarpone. 20 minutes cooking time seems like an underestimate though - mine took a bit longer with gentle stirring to get to proper risotto texture.
katrinaridout's picture
katrinaridout
13th Feb, 2018
5.05
We made this for dinner this evening with a left over salmon fillet and roasted veg on the side. It was absolutely lovely and quite a nice surprise to eat something this tasty within 30 minutes! Highly recommended and very simple to make!
Sophiehendo
14th Aug, 2017
5.05
This was really tasty, and easy. Having read the comments beforehand I was extra generous with the lemon. I also used low fat cream cheese instead of marscarpone which works just fine. I served it with lambs lettuce and griddled asparagus and seconds were demanded! Will make again, and try leeks instead of an onion.
FizzH89
20th Jun, 2017
5.05
Tried this last night, loved it! Only ingredient I didn't have was fresh parsley, I used dried instead, but expect fresh would be much better. Will certainly be doing this one again! Not sure what jmunk84 did that made it lack creaminess, the marscapone certainly made ours very creamy.
julykang
4th May, 2017
5.05
Great recipe! Easy to make and very tasty!
jmunk84
20th Apr, 2017
3.05
If you like your risottos, I think this will disappoint. Lacking in the creaminess risotto normally has, because the method is more like a paella style. And for me, there just isn't a depth of flavour, probably because there's no wine or parmesan, and also because it hasn't got the sweat in it that a normal risotto has.

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Jean Anderson
31st Jan, 2017
5.05
Also as well as the wine the zest of a full lemon and more lemon juice to make it sharp. Salty enough ..
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