Main dish

Smoked Salmon And Lemon Risotto recipe

Name: Smoked Salmon And Lemon Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: olive oil; 100g smoked salmon; 1 small onion; 1 large clove garlic; 125ml white wine; 200g risotto rice (washed and drained); ½ litre of vegetable stock; 1 handful mushrooms (sliced); large handful parsley (chopped); zest of lemon and some of the juice; 2 tbsp cream cheese (optional); black pepper

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A delicious and moreish risotto made with smoked salmon, mushrooms, lemon and parsley.

Prep10m
Cook25m
Total35m

italian risotto

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

This BBC Good Food recipe makes a nice change to the standard risotto I usually cook.

Mushrooms don't appear in the original version but I love them in risotto so I’ve included them here. I've added white wine but it can be substituted with more vegetable stock.

To me, the recipe is just as good without cream cheese so I’ve listed it as an optional ingredient.

Serve with garlic bread or stuffed mushrooms.

Recipe credit

Smoked Salmon and Lemon Risotto from BBC Good Food.

Recipe

Smoked Salmon And Lemon Risotto

Prep10m
Cook25m
Total35m

Serves: 2

Ingredients

olive oil
100g smoked salmon
1 small onion
1 large clove garlic
125ml white wine
200g risotto rice (washed and drained)
½ litre of vegetable stock
1 handful mushrooms (sliced)
large handful parsley (chopped)
zest of lemon and some of the juice
2 tbsp cream cheese (optional)
black pepper

Method

Place a medium sized saucepan over a medium heat. Add a large drizzle of olive oil.
Chop 75g of salmon (100g in total, reserve 25g) and place to one side.
Finely chop 1 small onion and add to the saucepan. Gently fry for a few minutes.
Crush in 1 large clove of garlic and stir well. Once the garlic starts to colour add 125ml of white wine (if using) and simmer for two minutes.
Add 200g of risotto rice to the saucepan and stir well for 1 minute to allow the rice to absorb the flavours.
Add around a ¼ of the vegetable stock (½ litre in total) to the saucepan and set a timer for 20 minutes.
Once the stock has been absorbed by the rice pour in a little more and stir well.
Add a handful of sliced mushrooms to the saucepan.
As soon as the rice starts to look dry add some more stock. Keep adding the stock slowly over the next 20 minutes until it has been used up.
After the timer has sounded, turn off the heat and stir in the chopped salmon from step 2, most of a large handful of parsley, the zest from 1 lemon and 2 tablespoons of cream cheese if using. Add a little black pepper and a squeeze of lemon juice then taste the risotto. Add more lemon juice if needed.
Divide into two bowls. Cut the remaining 25g salmon into thin strips and place on top of the risotto then sprinkle over the remaining parsley.