Go Back
–+ servings
Smoked Salmon and Lemon Risotto

Smoked Salmon and Lemon Risotto

Favourite
A really warming and delicious dish, ideal for a midweek supper.
Print Recipe Pin Recipe Start Cooking
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Nutrition

Ingredients
  

  • 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!