Smoked salmon, spinach & mascarpone risotto

  • 45 mins cooking
  • Serves 4
  • Print


Basic risotto
  • 1 litre (4 cups) chicken stock
  • 1/2 cup (125ml) dry white or red wine
  • 1/4 cup (60ml) olive oil
  • 100 gram butter, chopped
  • 1 brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 1/2 cup (300g) carnaroli or arborio rice
Smoked salmon, spinach & mascarpone risotto
  • 1 tablespoon olive oil
  • 2 thinly sliced green onions
  • 1 cup baby spinach leaves
  • 100 gram thinly sliced smoked salmon
  • 100 gram smoked salmon torn
  • 1 tablespoon mascarpone
  • 2 tablespoon chopped fresh dill


Smoked salmon, spinach & mascarpone risotto
  • 1
    To make basic risotto, place stock and wine in a medium saucepan; bring to a simmer and keep at a gentle simmer. Heat oil and half the butter in a heavy-based medium saucepan; cook onion and garlic, stirring, 5 minutes or until onion is soft. Add rice; stir 2 minutes. Stir in 1 cup stock mixture until liquid is absorbed. Continue adding mixture, 1 cup at a time, stirring frequently, until liquid is absorbed after each addition.
  • 2
    Heat olive oil in a frying pan over medium heat; cook onions and leaves, stirring, 2 minutes or until spinach is just wilted.
  • 3
    Stir spinach mixture into risotto with thinly sliced salmon. Spoon risotto into bowls, top with torn salmon pieces and mascarpone. Sprinkle with dill. Serve immediately.

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