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This Salmon Risotto with a creamy texture and flakey salmon is absolutely delicious . It makes for the perfect weeknight meal as it is ready in under 30 minutes and great for the whole family.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
If you love risotto recipes and seafood and haven’t tried risotto with salmon yet, you are in for a treat! The tender flakey salmon is the perfect addition to the creamy risotto. It’s easy to make and a perfect addition to your meal rotation!
It’s also made in just one-pot which makes it perfect for reducing effort and washing up!
Ingredients to make Salmon Risotto
- Extra-Virgin Olive Oil – is used to cook up many of the ingredients.
- Salmon Fillet – should be skinless before using.
- Butter – unsalted is best as you can control the saltiness of the dish.
- Shallot – gives a nice, subtle oniony taste.
- Garlic Clove – adds a delicious umami flavour.
- Arborio Rice – is a short grain rice that is perfect for a creamy risotto.
- Chicken Stock – is the liquid used to cook the rice and boost flavour.
- Lemon – you’ll use both the juice and the zest in this salmon risotto recipe.
- Frozen Peas – do not need to be thawed before using.
- Grated Parmesan Cheese – goes both in the risotto as well as on top. (I opted for a dairy-free parmesan).
- Salt and Pepper – bring out the rest of the ingredients.
See recipe card for full information on ingredients and quantities.
Substitutions
- Salmon – You could use another fish, chicken, steak, shrimp, tofu, or even extra vegetables in place of the salmon. I also have a Vegan Mushroom Risotto recipe.
- Shallot – could be replaced with onions.
- Chicken Stock – Chicken broth, vegetable stock, or vegetable broth will work.
Variations
- Spicy – Season the salmon with crushed red pepper flakes and cayenne pepper to add a spicy touch to this dish.
- Deluxe – To step this Salmon and Pea Risotto up a notch, add in some mushrooms or other veggies and top with fresh herbs. If you have an open bottle of dry white wine such as sauvignon blanc, chardonnay or pinot grigio you can add a splash to increase flavor. Top with some fresh dill before serving.
- Kid friendly – If your kids aren’t fans of salmon, you can leave it out of their portion or substitute a protein they do enjoy.
How to make Salmon Risotto
Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Season salmon to taste with salt and pepper and fry on either side until it flakes easily (roughly 10 minutes).
Step 2: Remove the salmon from the skillet and flake it using a fork. Set aside.
Step 3: In the same skillet, heat the remaining olive oil with 1 tablespoon of butter. Add chopped shallots and crushed garlic and cook for 2-3 minutes until fragrant.
Step 4: Add rice and stir it using a spatula until the rice is nicely coated. Cook the rice for 2-3 minutes.
Step 5: Add ½ cup of the chicken stock and allow it to absorb.
Step 6: Add the remaining stock, lemon juice, and lemon zest. Simmer the rice until the stock is absorbed and the rice is done.
Step 7: Stir in peas, remaining butter, and parmesan cheese. Stir well over low heat, until the peas are heated through and the cheese is melted.
Step 8: Finally, stir in the flaked salmon. Season the risotto to taste with salt and pepper. Garnish with extra parmesan on top.
Hint: Don’t over stir the rice as it can cause a gluey texture.
Leftovers
This recipe is definitely best fresh, but you can save some for later. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
What to serve with Salmon Risotto
Recipe FAQs
The starches from using Arborio rice are the key to the creaminess. They release as they’re cooked. If you want an even creamier texture, you could add some cream in.
You do need to stir the risotto to avoid having it stick to the bottom of the pan. That being said, you don’t want to over stir it as it will add in air and get a gluey texture.
More Salmon Recipes
- Air Fryer Salmon
- Asian Salmon Skewers
- Baked Christmas Salmon
- Dairy Free Fish Pie
- Salmon and Broccoli Pasta
- Salmon Burgers
- Salmon Fishcakes
- Salmon Noodles
- Salmon Pie
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Vegan Fishcakes
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Salmon Risotto
Ingredients
- 2 tbsp extra-virgin olive oil
- 170 g salmon filet, skinless
- 2 tbsp butter, unsalted
- 1 large shallot
- 1 clove garlic, crushed
- 275 g Arborio rice
- 750 ml chicken stock
- ½ lemon, juiced and zested
- 75 g frozen peas, (½ cup)
- 25 g grated parmesan cheese, (¼ cup)
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon to taste with salt and pepper and fry on either side until it flakes easily (roughly 10 minutes).
- Remove the salmon from the skillet and flake it using a fork. Set aside.
- In the same skillet, heat the remaining olive oil with 1 tablespoon of butter. Add chopped shallots and garlic and cook for 2-3 minutes until fragrant.
- Add rice, and stir it using a spatula, until the rice is nicely coated. Cook the rice for 2-3 minutes.
- Add ½ cup of the chicken stock and allow it to absorb.
- Add the remaining stock, lemon juice, and lemon zest. Simmer the rice until the stock is absorbed and the rice is done.
- Stir in peas, remaining butter, and parmesan cheese. Stir well over low heat, until the peas are heated through and the cheese is melted.
- Finally, stir in the flaked salmon. Season the risotto to taste with salt and pepper and garnish with extra parmesan on top.
A simple but tasty risotto. Added the stock slowly to get it well absorbed.
Thanks Nick 🙂 glad you enjoyed it!
Easy to make, creamy and delicious. Will be making it again!
Thanks so much Flo 🙂