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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thecherub's picture
2nd Feb, 2012
This was lovely. I used a lot less rice than stated here - 140g between 2 of us and that was plenty. It was very tasty though and will definately make again. Next time I might add peas for another texture and also add wine at the start.
1st Feb, 2012
Nice recipe, nothing particularly special. Definitely needs the lemon to lift it.
31st Jan, 2012
I made this dish for a starter in my year 11 GCSE exam in december, brilliant recipe!
15th Jan, 2012
Love this recipe! So tasty. I like to use the smoked salmon fillet that can be bought in sainsburys rather then the normal slices, the fillet has larger chuncks of salmon which work well with this recipe. I also add a glass of wine and reduce the amount of stock to compensate, all risotto should have wine :-) this recipe as become a firm favourite
29th Dec, 2011
Made this last night for a light super for friends - something different after Christmas, plus used up some the surplus. So easy and very tasty, the mix of salmon and lemon is superb,the leftovers are permeating my fridge with foodie heaven smells. Didn't have mascarpone so used cream cheese plus some of the Crimbo stilton. Just before serving I stirred in a couple of tablespoons of do cream - fattening, but hey, it's Christmas. Will definitely make again.......and would take more care to chop the onion finely or even use spring onions.
25th Dec, 2011
I couldn't help but add a little bit of freshly grated Parmesan cheese. I also halved all the ingredients to make a nice evening meal for two. Overall - LOVELY!
23rd Dec, 2011
Next time I'll be adding a few prawns too.
20th Dec, 2011
10th Nov, 2011
A classic recipe, I've made it before and I'm making it again tonight, the girlfriend loves it. Works well with Dill if you don't have or don't like Parsley.
30th Oct, 2011
Never made risotto before....But im glad to say will make it again. Yummy and zingy and perfect for lunch or light tea!


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