Slide thumbnail







Smoked Salmon And Broad Bean Risotto

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20 mins
  • Print:
Smoked Salmon And Broad Bean Risotto

I find risottos very comforting and really easy to make. They are a good, cheap source of carbohydrate and you can flavour them with almost anything from vegetables to shellfish.


  • 00g / 1lb 2oz fresh broad beans (out of their pods)
  • 55g / 2oz unsalted butter2 small shallots, finely chopped
  • 1 glass dry white wine
  • 700-850ml / 1½ - 1½ pints fish stock (organic bouillon cubes are good)
  • 140g / 5oz Arborio rice
  • 115-175g / 4-6oz slices smoked salmon, cut into strips
  • 2 tbsp chopped fresh parsley
  • 25g / 1oz grated fresh parmesan
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper

Share This

Follow Phil


  1. Bring a pan of cold salted water to the boil, add the broad beans and bring back to the boil.
  2. Pour into a colander and run under cold water to cool.
  3. Now for the tricky bit, pop out the beautiful green insides and throw away the tough bitter skins (now you can see why you need 500g!)
  4. Meanwhile, heat 25g / 1oz butter in a shallow pan, and then add the shallots.
  5. Cook over a low heat for 2-3 minutes then add the white wine and a pinch of salt and pepper.
  6. Cook until almost all the wine has evaporated. Pour the stock into a separate pan and keep at gentle boil.
  7. Add the rice to the wine and shallots and cook for 1-2 minutes. Add the boiling fish stock one ladleful at a time and stir continually until it has been absorbed over a medium heat before adding another ladleful.
  8. Repeat this process so the rice cooks and swells - keep tasting to make sure you do not overcook it.
  9. When properly cooked the rice should be still slightly undercooked and looks slightly runny. At this point take off the heat, cover and leave for 2-3 minutes - after this time the mixture will have thickened.
  10. Stir well then add the beans, smoked salmon, 25g / 1oz butter and the parsley and stir well off the heat, the salmon will turn opaque and cook slightly.
  11. Finally add the parmesan and spoon into bowls then drizzle over a little olive oil.