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–+ servings
salmon risotto with peas served on a white plate.
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5 from 2 votes

Salmon Risotto

Savour the rich and creamy flavours of this Salmon Risotto - ideal for a cosy night in as it's quick and easy to make!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Author: James Wythe

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
Metric - US Customary

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: This would also be great with smoked salmon if you don't have the time by just chopping and stirring through at the end.
Tip 2: Optionally, you could bake the salmon fillets whole and lay them atop the risotto if you prefer.
Tip 3: You could use beef, pork, chicken or prawns in this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could use tofu if you wished.

Nutrition

Calories: 543kcal | Carbohydrates: 66g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Fiber: 3g | Sugar: 5g