Creamy salmon & watercress risotto

This rich, creamy risotto is perfectly balanced by the fresh flavours of the salmon and watercress.

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4


20g unsalted butter
2 echalion shallots, finely chopped
350g Arborio risotto rice
1 glass dry white wine
Juice 1 lemon
1.3 litres hot fish or vegetable stock
213g can John West Wild Pacific Red Salmon, drained
2 tbsp mascarpone
100g watercress, roughly chopped, few sprigs reserved


1. Heat the butter in a medium saucepan and gently fry the shallots for 2-3 minutes until just beginning to soften. Add the rice and fry for a further 1-2 minutes, until the grains start to turn see-through around the edges.

2. Add the wine and lemon juice, stirring all the time until it has mostly evaporated. Add a ladleful of stock, stirring until almost completely absorbed. Carry on adding stock a ladle at a time - this will take around 18-20 minutes. 

3. Continue until the rice is just cooked, but still with some bite. Stir through the chunks of red salmon, mascarpone and the chopped watercress. Divide between 4 shallow bowls and serve garnished with the reserved watercress sprigs.