Name: Smoked salmon & lemon risotto
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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 smoked salmon three-quarters chopped; 85g mascarpone lite; 3 tbsp flat-leaf parsley chopped; grated lemon zest plus squeeze of juice; handful rocket

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Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

Good Food team

Published: July 12, 2010 at 12:07 PM

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.8 out of 5.319 ratingsRate

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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

Egg-free

Nut-free

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Alternatives

Complete the dish

For more inspiration, see our collection of smoked salmon recipes and guide on what to do with smoked salmon.

Ingredients

Nutrition

Units:

MetricUS

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 smoked salmon

three-quarters chopped
85g mascarpone

lite
3 tbsp flat-leaf parsley

chopped
grated lemon zest

plus squeeze of juice
handful rocket

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Nutrition: per serving

kcal500
fat15g
saturates5g
carbs75g
sugars5g

low
fibre4g
protein21g
salt2.58g

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 Good Food magazine, April 2008

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A star rating of 4.8 out of 5.319 ratings

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