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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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!
7th Oct, 2014
This dish was lovely, would defiantly have again. The only thing I would say is to add quite a bit of lemon juice to it so it has quite a sharp taste for those who love tangy meals.
9th Sep, 2014
This is a great recipe. I adjusted it slightly to suit one person and added a whole chopped leek. I also zested half a lemon and used a shallot and two gloves of garlic rather than an onion. I also added a tablespoon of light garlic and herb Philadelphia instead of mascarpone to make the dish healthier.
8th Sep, 2014
This risotto had a good texture and taste. It definitely needed the rocket (or something else) as it is quite rich with the mascarpone, and the rocket and parsley balanced this out. I would normally add parmesan to risotto, kind of as seasoning, but I didn't feel this needed it as it was quite salty already. I may have it down a bit low as I had loads of stock still to go after 20 mins cooking time. I also found it needed zest of a whole lemon, but just a little juice.
24th Aug, 2014
Really, really, really good. I didnt have mascarpone so I improvised and whipped up a substitute: Tablespoon of cream cheese, dollop of sour cream and add whipping cream to taste. I also messed a little with the recipe and added parmesan, peas and dill, which I personally think worked well!
2nd Aug, 2014
Besides the appearance and texture reminding me of rice pudding with salmon in, this was nice. I substituted mascarpone with half fat cream cheese and didn't use parsley as I didn't have any. I used the rind of a whole lemon which I think was enough, so didn't bother adding any juice. Ridiculously easy to make and tasted nice - how I like my meals to be!


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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 ..