Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(148 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
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  • 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.

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Comments, questions and tips

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24th May, 2013
I just made this today for my singing teacher for lunch, and it wasn't good IT WAS INCREDIBLY DELICIOUS. And it was my first time making risotto. I love everything about it, from the clear description to the amazing taste. Had it with asparagus and courgette salad with feta and sesame as a started... simply DELICIOUS Theodor
22nd Apr, 2013
Gorgeous :)
16th Mar, 2013
Used Philli light as not able to buy marscarpone light. Worked fine although full fat marscarpone best!
1st Mar, 2013
Delicious. Needed a little more liquid and added white wine to the stock and king prawns. Will make again.
13th Feb, 2013
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
10th Feb, 2013
So yummy!
6th Feb, 2013
Nice. Didn't have fresh parsley or mascarpone so used dried parsley and natural yoghurt instead.
21st Jan, 2013
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.
18th Jan, 2013
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.
7th Jan, 2013
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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