Smoked salmon & lemon Risotto

This delicious and creamy risotto is packed full of flavour but quick and easy to prepare. 

Serves 4


  •  1 red onion, finely chopped
  •  1 tbsp olive oil
  •  350 risotto rice
  • 1 garlic clove, finely chopped
  •  1.5 litres boiling vegetable stock
  •  100g pack Marks & Spencer Mild & Delicate Smoked Salmon, gently torn into pieces
  •  85g mascarpone
  •  3 tbsp flat-leaf parsley, chopped
  •  zest of 1 lemon, grated
  •  Juice of 1/2 lemon
  •  Cracked black pepper


  1.  Fry the onion for 5 minutes until soft. Add the rice and garlic and cook for 2 minutes, stirring continuously.
  2.  Pour a third of the stock into the pan and simmer, stirring occasionally, until the stock has been absorbed. 
  3. Add half the remaining stock and continue cooking, stirring often, until the stock has been absorbed.
  4.  Add the remaining stock and simmer until cooked and creamy.
  5.  Remove from the heat and added the smoked salmon, reserving a little for decorating when finished. Add the mascarpone, parsley, lemon zest and lemon juice. Season with cracked black pepper, but don't add salt as the smoked salmon is already salty. Stir well.
  6.  Serve topped with the reserved salmon.