Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(171 ratings)

Prep: 5 mins Cook: 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 onion, finely chopped



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Oct, 2018
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
13th Feb, 2018
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!
14th Aug, 2017
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.
20th Jun, 2017
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.
4th May, 2017
Great recipe! Easy to make and very tasty!
20th Apr, 2017
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.
Jean Anderson
31st Jan, 2017
Really creamy and moist ... full of flavour. Added a little wine instead of stock only about a cup full.
22nd Jan, 2017
This was excellent! I absolutely loved it and will be making it again and again!
7th Jan, 2017
Really enjoyed this! Even my partner loved it and he isn't a massive fan of risotto. Could have quite easily used some more salmon though but was still lovely with the amount stated
10th Mar, 2015
Really great recipe - the method was very straight forward. I added leeks, celery and peas to the risotto mix as well as some red wine at the beginning. Served with poached salmon, asparagus and green beans. Super tasty with the mix of creamy from the marscapone, sharpness from the lemon and salty from the smoked salmon. Highly recommended!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Jean Anderson
31st Jan, 2017
Also as well as the wine the zest of a full lemon and more lemon juice to make it sharp. Salty enough ..