Smoked salmon & lemon risotto

Smoked salmon & lemon risotto

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(207 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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31st Dec, 2019
Lovely and easy to make - I add half lemon juice to my taste and I used dry parsley and 1.2 of stock otherwise followed as stated.
KochinVeronica's picture
23rd Nov, 2019
Delicious, absolutely delicious!
18th Oct, 2019
Good easy recipe. I halved it for 2 and a little bit portions and used 100g smoked salmon. I added a leek with the onion, used butter instead of oil, dried mixed herbs instead of parsley, half fat cream cheese instead of marscapone, a full lemon zest (despite halving the rest of the ingredients) and squeezed 1/4 of lemon on top with guests being able to squeeze a further lemon segment after serving. I served green beans on top.
20th Sep, 2019
Yum yum yum
13th Apr, 2019
I have been making this risotto for many years and the whole family love it. I sometimes use a glass of white wine added after the rice if I’ve got a bottle open. But mostly I make as per the recipe. However I never use the full 1.5litres of stock. I always find that by 20minutes a litre is sufficient. I always use all of the lemon juice and use quark instead of the mascarpone. It works perfectly and gives the creaminess and added protein without the fat content. And it’s cheaper; win,win!
Hanszinderfaan's picture
7th Sep, 2019
A bit different from the usual risotto but nevertheless it was very tasty. As it was just for the two of us I halved all the contents. The difference here was that at stage 1 all of the fluid was absorbed well before the twenty minutes on the timer, was up. I also found that the mascarpone cheese was a bit stringy but happily It did not affect the taste which we both enjoyed. Think I might try substituting Philadelphia for mascapone as recommended earlier, next time. Made it again today with salmon ready marinated in garlic and herbs so I omitted the garlic from the recipe. Really really tasty. My wife said it was very fishy!
Lola7606's picture
4th Feb, 2019
Absolutely delicious......and easy to make. I used prawns instead of salmon and then topped off with a pan fried sea bass filet. This is now a weekly favourite.
24th Oct, 2018
Really good, even using normal 'Philadelphia' style light soft cheese instead of mascarpone. 20 minutes cooking time seems like an underestimate though - mine took a bit longer with gentle stirring to get to proper risotto texture.
katrinaridout's picture
13th Feb, 2018
We made this for dinner this evening with a left over salmon fillet and roasted veg on the side. It was absolutely lovely and quite a nice surprise to eat something this tasty within 30 minutes! Highly recommended and very simple to make!
14th Aug, 2017
This was really tasty, and easy. Having read the comments beforehand I was extra generous with the lemon. I also used low fat cream cheese instead of marscarpone which works just fine. I served it with lambs lettuce and griddled asparagus and seconds were demanded! Will make again, and try leeks instead of an onion.


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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 ..
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