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Smoked Salmon Risotto

35 Minute Smoked Salmon Risotto. Super creamy risotto with smoked salmon - so fresh and feels indulgent. Yum!

Serves: 4 Time: 35 minutes



  • 1 onion, finely chopped

  • 2 tablespoon olive oil

  • 350g risotto rice, such as Arborio

  • 1 garlic clove, finely chopped

  • 1½ l boiling vegetable stock

  • 170g pack smoked salmon, three quarters chopped

  • 85g light mascarpone or cream cheese

  • 3 tablespoon flat-leaf parsley, chopped

  • Grated lemon zest, plus squeeze of juice

  • Handful rocket


  1. Fry the onion in the oil for 5 mins. Add the dry rice and garlic, then cook for 2 mins, stirring continuously.

  2. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

  3. Pour in the last of the stock, stir, then simmer until cooked and creamy.

  4. 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.

  5. Leave for 5 mins to settle, then taste and add a little lemon juice if you like.

  6. Serve topped with reserved salmon (roughly torn) and some rocket.

  7. Ensure that the rice is cooled quickly and then stored in the fridge for your lunch portion the next day. Heat till piping hot before serving.


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Hope you loved it!

Rosie ❤️


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