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Salmon Risotto

Salmon Risotto: A Creamy and Satisfying Meal

Transform simple ingredients into an elegant, restaurant-quality meal with this creamy salmon risotto. Packed with tender salmon and rich, cheesy rice, this dish delivers Italian-inspired flavors in just 35 minutes. Perfect for family dinners or impressing guests!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 571 kcal

Equipment

  • - Large heavy-bottomed pot or deep skillet
  • - Non-stick pan
  • - Medium saucepan (for broth)
  • - Wooden spoon
  • - Ladle
  • - Microplane zester (optional)

Ingredients
  

  • - 1 ½ cups Arborio rice
  • - 12 oz fresh salmon fillets or cooked salmon
  • - 5 cups vegetable or chicken stock kept warm
  • - 6 tbsp unsalted butter divided
  • - 2 tbsp olive oil
  • - 1 medium red onion finely chopped
  • - 2 cloves garlic minced
  • - ½ cup dry white wine e.g., Sauvignon Blanc
  • - 1 cup freshly grated Parmesan cheese
  • - Zest and juice of 1 lemon
  • - 2 tbsp fresh dill or parsley chopped
  • - Salt and black pepper to taste
  • Optional Additions:
  • - 1 cup fresh or frozen peas
  • - 1 pinch saffron threads steeped in a tablespoon of warm water

Instructions
 

  • #### **1. Prepare the Ingredients**
  • - Dice the onion, mince garlic, and zest the lemon.
  • - Heat the broth in a saucepan and keep it warm over low heat.
  • #### **2. Cook the Salmon**
  • - Season salmon with salt and pepper. Sear in a non-stick pan over medium heat until cooked through (3-4 minutes per side). Set aside to cool, then flake into pieces.
  • #### **3. Sauté Aromatics**
  • - In a large heavy-bottomed pot, heat 3 tbsp butter and 2 tbsp olive oil over medium heat.
  • - Add onion and garlic, cooking until softened and fragrant (about 2-3 minutes).
  • #### **4. Toast the Rice**
  • - Add Arborio rice to the pot, stirring for 1-2 minutes until lightly toasted.
  • #### **5. Deglaze with Wine**
  • - Pour in the white wine, stirring until absorbed.
  • #### **6. Add Broth Gradually**
  • - Add the warm broth one ladle at a time, stirring frequently. Let the rice absorb the liquid before adding more. Repeat for 18-20 minutes, or until the rice is tender with a creamy texture.
  • #### **7. Finish the Dish**
  • - Stir in the flaked salmon, remaining butter, Parmesan cheese, lemon zest, and juice. Add peas or herbs if using. Season with salt and black pepper to taste.
  • #### **8. Serve**
  • - Garnish with fresh dill or parsley and additional Parmesan. Serve warm.