Smoked Salmon Risotto Recipe

Silky, luxurious risotto cooked to creamy perfection and folded with delicate smoked salmon, rich mascarpone, and bright lemon zest. Topped with a fresh handful of peppery rocket and extra torn salmon, this elegant, restaurant-worthy Italian classic delivers a beautifully balanced, citrus-infused comfort dish with surprising single-pan ease.

Ingredients

• 200g smoked salmon

• 1 onion, finely chopped

• 2 tbsp olive oil

• 350g risotto rice, such as Arborio

• 1 garlic clove, finely chopped

• 1 ½l boiling vegetable stock

• 85g mascarpone lite

• 3 tbsp flat-leaf parsley, chopped

• grated lemon zest, plus squeeze of juice

• handful rocket

Instructions

1. Fry in large pan the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and cook for 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half of the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
2. Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, 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.
3. Serve topped with extra salmon (roughly torn) and some rocket.