Smoked salmon risotto with lemon and mascarpone recipe
This gorgeous smoked salmon and courgette risotto is just the right balance of creamy and sharp. The rice and vegetables are gently cooked with garlic, white wine, and fish stock, then smoked salmon, mascarpone, and lemon zest are stirred in just before serving.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 575 calories / serving
Ingredients
- 25g butter
- 350g risotto rice
- 2 garlic cloves, finely chopped
- 100ml dry white wine
- 1 bunch spring onions, finely chopped
- 1½ 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
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Shop ingredientsEach serving contains
- Energy
- 2425kJ 575.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 3.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 77.9gProtein 24.7gFibre 5.0g
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- 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 mins, and allow the risotto to bubble, stirring every now and then, and topping up with extra stock as it gets absorbed. After 10 mins add the courgette, 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 mins before serving.
- See more Salmon recipes
