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–+ servings

Easy Italian Smoked Salmon & Lemon Risotto

This easy smoked salmon risotto features creamy Arborio rice cooked with aromatic onions and garlic, enriched with mascarpone, smoked salmon, and fresh parsley, finished with a hint of lemon and rocket leaves.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Italian
Servings 4

Ingredients
  

  • 1 onion finely chopped
  • 2 tbsp olive oil
  • 350 grams risotto rice (like Arborio)
  • 1 garlic clove finely chopped
  • 1 ½ liters boiling vegetable stock
  • 170 grams pack of smoked salmon (cut into small pieces, saving a bit for garnish)
  • 85 grams mascarpone lite
  • 3 tbsp flat-leaf parsley chopped
  • Grated lemon zest and a squeeze of lemon juice
  • A handful of rocket leaves

Instructions
 

Sauté the Aromatics

  • Heat the olive oil in a pan over medium heat.
    Add the finely chopped onion and cook for about 5 minutes until it’s soft and translucent.
    Stir in the risotto rice and chopped garlic, cooking for an additional 2 minutes while stirring continuously.
    Pour in a third of the boiling vegetable stock. Set a timer for 20 minutes.
    Let it simmer, stirring occasionally, until most of the liquid is absorbed.
    Add half of the remaining stock and continue to cook, stirring more frequently, until this stock is absorbed too.

Finish the Risotto

  • Add the rest of the stock to the pan.
    Stir well and let it simmer until the risotto is creamy and fully cooked.Remove the pan from the heat.
    Stir in the chopped smoked salmon, mascarpone, parsley, and grated lemon zest.
    Add a few twists of black pepper—there’s no need for extra salt as the smoked salmon is already salty.
    Let the risotto sit for about 5 minutes.
    Taste and adjust with a little lemon juice if desired.

Serve

  • Spoon the risotto onto plates or bowls.
    Top with the reserved smoked salmon pieces and a handful of rocket leaves.
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