Salmon, Lemon and Mascarpone Risotto
Salmon, Lemon and Mascarpone Risotto



  • 1 chopped onion
  • 2 tbsp olive oil
  • 350g arborio rice
  • 1 chopped garlic clove
  • 1.5 litres hot veg stock
  • 200g smoked salmon, ¾ chopped
  • 85g mascarpone
  • 3 tbsp chopped parsley
  • 1 lemon, zest and juice
  • Handful of rocket leaves
  • Fry the onion in the oil for about 5 mins, then add the garlic and the rice. Cook for 2 mins to glaze the rice, then pour in ⅓ of the stock and simmer - stirring occasionally - for 20 mins. Once the stock has been absorbed, add half the remaining stock and cook, stirring more frequently, until the liquid has been absorbed.
  • Add the remaining stock and simmer until creamy. Remove from the heat and stir in the chopped salmon, parsley, lemon zest and mascarpone. Grind in plenty of pepper, then leave to sit for 5 mins. Season to taste with lemon juice, then serve topped with the remaining salmon draped over and some rocket leaves.
20 mins
4 serving

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