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Smoked salmon & green pea risotto


  • Melt the butter in a heavy-bottomed pot and gently sauté the red onion and garlic until tender. 
  • Pour in the wine and reduce a little.
  • Add the rice and cook until it changes colour, continually stirring. 
  • Then add one ladle of the hot stock at a time, mixing well between each addition until it is incorporated. 
  • When the rice is tender, add 100 gm grated parmesan with the mascarpone, peas, parsley, a little salt and quite a bit of ground pepper. Stir, briefly cook and taste for seasoning. 
  • Turn off the heat and stir through the smoked salmon. 
  • To serve, spoon the risotto into individual bowls and sprinkle with a little extra parmesan and a drizzle of olive oil. 
  • from "The Collection" by James Martin


  • 25 gm butter
  • ¼ red onion, very finely chopped
  • 1 garlic clove, very finely chopped
  • 50 ml dry white wine
  • 250 gm Arborio (or any risotto) rice
  • 1 litre hot chicken (or vegetable) stock
  • 200 gm freshly grated parmesan
  • 100 gm mascarpone
  • 140 gm frozen peas, thawed
  • 10 gm chopped fresh parsley
  • sea salt & freshly ground pepper 
  • 225 gm sliced smoked salmon, chopped
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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