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Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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Rating: 5 out of 5.256 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal500
fat15g
saturates5g
carbs75g
sugars5g
fibre4g
protein21g
salt2.58g
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Ingredients

  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 350g risotto rice, such as Arborio
  • 1 garlic clove, finely chopped
  • 1 ½l 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

Method

  • STEP 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.

  • STEP 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.

Recipe from April 2008, April 2008

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Rating: 5 out of 5.256 ratings
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