Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(153 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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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.
5th Jan, 2013
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!)
3rd Jan, 2013
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.
3rd Jan, 2013
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!
6th Nov, 2012
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.
6th Nov, 2012
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.
22nd Oct, 2012
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
3rd Oct, 2012
Fatastic, tasty and very easy - my husband went for seconds!


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