Save to your scrapbook

    Creamy salmon & watercress risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Creamy salmon & watercress risotto

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

    • Attributes
    • 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.


    Your recipe note

    Edit your recipe note

    Cook's tip

    Add a fragrant garnish by grating a little lemon zest over each dish before serving.


    Average user rating

    4 stars