Lemon and Smoked Salmon Risotto
Lemon and Smoked Salmon Risotto



  • 1 chopped onion
  • 2 tbsp olive oil
  • 375g risotto rice
  • 1 chopped garlic clove
  • 1.5 litres hot veg stock
  • 175g smoked salmon, chopped
  • 85g mascarpone
  • 3 tbsp chopped parsley
  • 1 lemon, zest grated
  • Handful of peppery leaves, to serve
  • Fry the onion gently for 5 mins in the oil, then stir in the rice and garlic, cooking for 2 mins. Pour in about a third of the stock, and simmer until the stock is absorbed. Repeat until all of the stock is absorbed by the rice, and the risotto is cooked and creamy.
  • Remove the pan from the heat, add the chopped salmon, parsley, lemon zest and mascarpone, folding it in gently. Grind in plenty of black pepper, then add a squeeze of lemon. Serve topped with some extra smoked salmon and some peppery green leaves. Delicious!
20 mins
4 serving

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