Smoked Salmon & Lemon Risotto

A creamy and tasty risotto flavoured with smoked salmon, lemon and parsley.


1 Onion, peeled and finely chopped
2 Tbsp Rapeseed Oil
350g Risotto Rice, such as Arborio
150 ml White Wine
1 Garlic Clove, peeled and finely chopped
500 ml Vegetable Stock
170g Smoked Salmon, 50 g of which reserved to serve
45 g Mascarpone Cheese
25 g Flat Leaf Parsley, chopped
Lemon zest, plus squeeze of juice
Rocket leaves


Fry the onion in the oil for 5 mins
Add the rice and garlic, then cook for 2 mins, stirring continuously
Add the White Wine and simmer until nearly absorbed
Add a couple of ladles of the Stock and stir until nearly absorbed
Repeat this process until most of the stock has been absorbed
The rice should be cooked but not too soft
Pour in the last of the stock, stir, then simmer until cooked and creamy
Take from the heat and add the Salmon, torn into pieces, 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.