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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nicole011270's picture
29th Sep, 2011
Quick and delicious, even my daughter who doesn't like smoked salmon likes this. Using salmon trimmings keeps the cost down.
28th Jul, 2011
don't know why some people find risotto hard. dead easy loved this recipe
27th Jul, 2011
I loved this, delicious and the mix of flavours is just perfect. I didn't have mascarpone so I substituted with a little paramesan, tasted great.
19th Jul, 2011
My favourite risotto. Very quick and easy to make - flavours are amazing. My children think its amazing and yes I agree it is.
6th Jul, 2011
Absolutely love this recipe! We have this a lot - gets better every time! Have used chicken and fish stock if no vegetable stock and tastes just as good. We also use only half lemon juice as it dominates the dish otherwise. Have used all sorts of salmon, ginger and wasabi cured etc and it is lovely!
4th Jul, 2011
We all (inc. 21 mth old) enjoyed this. We used homemade chicken stock and didn't use light mascarpone. The cooking time was longer than 20 minutes. We love risotto and were a bit cynical about the lack of wine and parmesan cheese in this recipe but it is great. We took some of the other comments on board and had the lemon juice on the side.
16th Jun, 2011
First attempt at risotto - and this came out a treat! Get all the prep done first and then it's so easy. I added extra lemon and parlsey as I love both. One thing I'd say is that the portion size is very generous! I was tempted to make a 75% size batch for 2 people as I wasn't sure how much there would be, but I'm really glad I didn't as the per portion size per person is more than enough, I was stuffed!
13th Jun, 2011
This was my first ever risotto (both to eat and to cook) and I loved it. The recipe was very easy to follow and it tasted fantastic, i'm making it again tonight.
20th May, 2011
Made this for my wife and I last night. I'm definitly no cook but found this dish fairly easy even for someone of my limited culinary ability. Couldn't get mascarpone lite so used normal fat creme fraiche instead. Extremely impressed with the result. Both my wife and I thought it tasted amazing and went excellently with a decent bottle of sauvignon blanc. Fabulous dish!
13th May, 2011


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