Lemon risotto with smoked salmon

Prep: 5 mins
Cook: 20 mins
Lemon risotto with smoked salmon
This creamy yet light risotto is easily made and a bit decadent yet budget friendly.

2 tbsp olive oil

1 onion, finely chopped

350g risotto rice

1 garlic clove, finely chopped

1½ l boiling vegetable stock

170g pack smoked salmon, three-quarters chopped

85g light mascarpone

3 tbsp flat-leaf parsley, chopped

Grated lemon zest, plus squeeze of juice

In a pan, heat the olive oil and fry the onion for 5 minutes.

Add the rice and garlic, then cook for 2 minutes, stirring continuously.

Pour in a third of the stock and set the timer to 20 minutes.

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.

Pour in the last of the stock, stir, then simmer until cooked and creamy.

Remove from the heat, add the salmon, mascarpone, parsley and lemon zest.

Grind in some black pepper, but don’t add salt.

Leave for 5 minutes to settle, then taste and add a little lemon juice if you like.

Serve topped with reserved salmon.


Preparation Time
5 minutes

Cooking Time
20 minutes

Main ingredients
Cheese, Fish, Vegetables, Rice

Recipe Type
Dinner, Family Dinners

Level of Difficulty

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