Smoked Salmon and Lemon Risotto

A creamy, lemon-bright risotto folded with smoked salmon: carnaroli rice cooked slowly to a silky finish, enriched with mascarpone and lifted with plenty of lemon. A restaurant-feeling supper that is mostly gentle stirring.

Why this works

• Carnaroli rice, added gradually: stirring releases its starch for that signature silky, creamy texture without any cream.
• Mascarpone instead of lots of butter makes the risotto luxurious while staying light.
• Smoked salmon folded at the end warms through rather than cooks, staying silky and delicate; the lemon cuts the richness.

Ingredient notes and swaps

• Carnaroli rice holds its bite and goes creamy; arborio works too.
• Smoked salmon: most folded through, the rest on top; trimmings are perfect and cheaper.
• Mascarpone for richness; crème fraîche gives a lighter, tangier finish.
• Lemon: two lemons of zest and juice, added to taste; it makes the dish.

Smoked Salmon and Lemon Risotto

Favourite Favourited

A really warming and delicious dish, ideal for a midweek supper.

Print Recipe Pin Recipe Start Cooking

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 large shallot, finely chopped
• 50g unsalted butter
• 130g Acquerello aged carnaroli rice
• 2 garlic cloves, finely chopped
• 350ml chicken or vegetable stock
• 200g smoked salmon (75% torn, remainder set aside)
• 100ml dry white wine
• 2 tbsp mascarpone
• 10g parsley, chopped
• 2 lemons, juice and zest
• 20g Parmesan cheese (optional)
• Freshly ground black pepper

Method

 

1. Add the stock to a pan and warm gently.
2. Fry the shallot in the butter for 3–4 minutes until starting to soften.
3. After 2 minutes add the garlic and stir together.
4. Add the rice and stir to coat in the butter for a minute.
5. Pour in the white wine and simmer until nearly absorbed.
6. A ladle or two at a time, add the warm stock and stir until nearly absorbed.
7. Continue until all the stock has been absorbed and the mixture is creamy.
8. Stir in the mascarpone until rich and creamy.
9. Add the lemon zest, lemon juice (you might not need it all), parsley and Parmesan (if using), and a good grind of black pepper.
10. Add the torn smoked salmon and combine well to warm through.
11. Serve topped with the remaining smoked salmon and a sprinkling of parsley.

Nutrition

Calories: 650kcalCarbohydrates: 27gProtein: 28gFat: 43gSaturated Fat: 22gSodium: 760mgFiber: 1gSugar: 4g

Tried this recipe?

Let us know how it was!

Tips for success

• Keep the stock warm and add it a ladle at a time, stirring until each is nearly absorbed.
• Do not rush; the slow addition is what builds the creaminess.
• Fold the salmon in off the heat so it stays silky, not rubbery.
• Taste with the lemon as you go; you may not need all of it.

Make ahead, storage and reheating

• Make ahead: Best cooked fresh; risotto waits for no one.
• Storage: A day in the fridge; it firms up when cold.
• Reheating: Loosen with a splash of stock and warm gently.

What to serve it with

• A crisp green salad and a glass of cold white. It needs nothing more.

FAQ

Which rice for risotto? Carnaroli holds its bite best; arborio is a fine, widely available swap.

Do I cook the smoked salmon? No; fold it in at the end to warm through, keeping it silky.

Can I use crème fraîche instead of mascarpone? Yes; lighter and a touch tangier.

Can I make it ahead? Risotto is best fresh, but leftovers reheat with a splash of stock.

Try these next

Explore the Italy chapter of the Kitchen Atlas, or find another Easy Midweek supper, then cook more:

Cacio e PepeServes 2 · Prep 5m · Cook 10mTruffle LinguineServes 2 · Prep 10m · Cook 20m