Smoked salmon risotto with lemon and mascarpone recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 575 calories / serving
Add this recipe to your binder.

Melt the butter in a large non-stick pan. Add the rice and garlic and stir over the heat until you hear the rice crackle.

Pour in the wine and allow it to bubble until it has been absorbed into the rice. Stir in the spring onions and a third of the hot stock.

Set the timer for 20 minutes, and allow the risotto to bubble, stirring every now and then, and topping up with extra stock as it gets absorbed. After 10 minutes add the courgettes, then continue cooking for the rest of the time until the rice is tender, and looks creamy, but the grains are still nutty.

Take from the heat, stir in the salmon with the mascarpone and lemon zest, season to taste then leave to rest for 5 minutes before serving.

See more Salmon recipes

  • Ingredients

  • 25g butter
  • 350g risotto rice
  • 2 garlic cloves, finely chopped
  • 100ml dry white wine
  • 1 bunch spring onions, finely chopped
  • 1.5 litre hot fish stock (using 3 fish stock pots)
  • 2 medium size courgettes, wiped and cut into chunks
  • 200g smoked salmon, roughly chopped
  • 85g marscarpone
  • grated zest of a lemon
  • Energy 2425kj 575kcal 29%
  • Fat 19g 27%
  • Saturates 9g 47%
  • Sugars 3g 3%
  • Salt 3.4g 56%

of the reference intake
Carbohydrate 77.9g Protein 24.7g Fibre 5g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.