{"id":5878,"date":"2024-08-07T16:39:00","date_gmt":"2024-08-07T16:39:00","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5878"},"modified":"2025-10-28T17:39:41","modified_gmt":"2025-10-28T17:39:41","slug":"smoked-salmon-lemon-risotto","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/smoked-salmon-lemon-risotto\/","title":{"rendered":"Smoked Salmon & Lemon Risotto"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Smoked Salmon & Lemon Risotto<\/h2>\n
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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<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Adapted from Good Food Team – BBC GoodFood<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> medium<\/span> onion<\/span> finely chopped<\/span><\/li>
  • 2<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> risotto rice<\/span> such as Arborio<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> finely chopped<\/span><\/li>
  • 6<\/span> cups<\/span> boiling vegetable stock<\/span><\/li>
  • 6<\/span> oz<\/span> pack smoked salmon<\/span> chopped<\/span><\/li>
  • \u2153<\/span> cup<\/span> mascarpone<\/span><\/li>
  • 3<\/span> Tbsp<\/span> fresh flat-leaf parsley<\/span> chopped<\/span><\/li>
  • grated lemon zest<\/span> plus squeeze of juice<\/span><\/li><\/ul><\/div>

    <\/span>Optional Choices: (add with the last \u2153 of broth)<\/span><\/h4>
    • asparagus<\/span><\/li>
    • mushrooms<\/span><\/li>
    • spinach<\/span><\/li><\/ul><\/div>

      <\/span>For Garnish:<\/span><\/h4>
      • handful of arugula<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Saut\u00e9 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.<\/span><\/div><\/li>
        • Add any optional ingredients, and pour in the last of the stock. Stir, then simmer until cooked and creamy. <\/span><\/div><\/li>
        • Remove from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don\u2019t add salt as the salmon will be salty enough. <\/span><\/div><\/li>
        • Leave for 5 mins to settle, then taste and add a little lemon juice if you like.<\/span>
          <\/div>Garnish with arugula.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5875,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,366,1598,131,136,179,2505,697],"tags":[],"class_list":["post-5878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-british","category-bryans-favorites","category-dish","category-entree","category-italian","category-lunch","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/08\/SmokedSalmonAndLemonRisotto.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5878"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5878\/revisions"}],"predecessor-version":[{"id":8479,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5878\/revisions\/8479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5875"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}