Smoked Salmon Lemon Risotto Recipes

SMOKED SALMON & LEMON RISOTTO

Smoked salmon & lemon risotto image

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Provided by Good Food team

Time 25m

Number Of Ingredients 10

Ingredients

1 onion, finely chopped
2 tbsp olive oil
350g risotto rice, such as Arborio
1 garlic clove, finely chopped
1 ½l boiling vegetable stock
170g pack smoked salmon, three-quarters chopped
85g mascarpone lite
3 tbsp flat-leaf parsley, chopped
grated lemon zest, plus squeeze of juice
handful rocket

Steps:

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. 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.
Pour in the last of the stock, stir, then simmer until cooked and creamy. 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. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium

SMOKED SALMON & LEMON RISOTTO

Smoked Salmon & Lemon Risotto image

Make and share this Smoked Salmon & Lemon Risotto recipe from Food.com.

Provided by English_Rose

Categories Short Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, finely chopped
2 tablespoons olive oil
12 ounces risotto rice, such as Arborio
1 garlic clove, finely chopped
6 cups vegetable stock, boiling
6 ounces smoked salmon, three-quarters chopped
3 1/2 ounces mascarpone
3 tablespoons flat leaf parsley, chopped
1 tablespoon lemon zest, plus lemon wedges to serve

Steps:

Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
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.
Pour in the last of the stock, stir, then simmer until cooked and creamy. 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.
Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.

SMOKED SALMON AND LIME RISOTTO

Smoked Salmon and Lime Risotto image

The cupboards were almost bare and all that was quickly defrostable was some smoked salmon so I conjoured up this risotto recipe from a few basics and some smoked salmon.

Provided by bewildergirl

Categories One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 garlic clove (chopped)
1 onion (chopped)
1 cup arborio rice
8 sprigs thyme
1/4 red chile (chopped)
1 ounce butter
1/2 cup dry white wine
1/2 lime, juice of
1 pint chicken stock
1/2 teaspoon ground black pepper
4 ounces smoked salmon (cut into strips)
4 ounces green beans (or baby asparagus)
4 ounces fresh peas (podded)
4 tablespoons creme fraiche
1 tablespoon chives
1 tablespoon parmesan cheese (grated)

Steps:

Fry the onions gently in a little olive oil but don't brown.
Add garlic and chilli, fry till softened. Then add the arborio rice, thyme and butter and ensure that the rice is thoroughly coated with the butter mix, do not allow the rice to burn or brown.
Add 1/2 cup dry white wine and reduce till there is just a small amount of wine left in the pan.
Squeeze in the juice of half a lime and add some of the zest.
On a moderate heat add one ladleful at a time of the chicken stock (made from stock cubes will suffice), stirring frequently and not allowing the mix to dry out. Keep one or two ladlefuls of the stock back for the last bit.
Turn heat down to very low and add a small pack of smoked salmon sliced (about 4oz) sliced into strips, add a tiny bit more stock, then add some fine green beans or baby asparagus and some fresh peas, add last bit of stock, cook for a couple more mins until the vegetables are just cooked, with a little bit of a bite remaining and add lots of fresh chives, lots of fresh ground black pepper and 4 tbsp of creme fraiche. Stir gently.
Add a final squeeze of lime juice, add parmesan, check seasoning and serve. The risotto should still be slightly wet, not sticky.

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