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Salmon risotto on a plate with cutlery

Salmon Risotto


  • Author: caroline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x

Description

A restaurant-worthy salmon risotto, super-creamy and flavoured with sweet onions and citrusy dill and lemon. Perfect for a main meal or served as a starter with a smaller portion. 

The default recipe makes one main meal


Scale

Ingredients

  • 1 salmon fillet, around 130g / 4.5oz
  • 1 tsp olive oil
  • 1/2 onion, diced
  • 100g / 3.5oz risotto rice
  • 60ml / 1/4 cup dry white wine
  • 250ml / 1 cup vegetable stock
  • 1 tsp lemon juice
  • 75g / 2.6oz frozen peas, thawed
  • 15g / 2 tbsp finely grated parmesan
  • couple of sprigs of dill, finely chopped (plus a little extra for garnish)

    Instructions

    1. Preheat the oven to 200C/400F.
    2. Place the salmon fillet on a slightly oiled baking tray and season with salt and pepper. Bake in the oven for 12-15 minutes. 
    3. Heat the olive oil in a saucepan over medium-high heat until hot. Add the onion and sweat for around 5 minutes until softened and slightly translucent. If it starts to brown then the pan is likely too hot so reduce the heat a little.
    4. Add the risotto rice to the pan and stir. Toast for 1 minute before adding the wine and lemon juice.
    5. Add the stock, a ladleful at a time and allow each addition to fully be absorbed before adding the next. You may want to reduce the heat slightly if it is cooking above a light simmer. 
    6. Once you’ve added all the stock add the peas to the pan. Cook for a further 5-10 minutes on medium-low heat. 
    7. Stir in the parmesan and dill. Flake the cooked salmon with 2 forks and stir into the risotto.
    8. Serve with some extra wedges of lemon and a sprinkle of dill over the top. 

    Notes

    • Use freshly grated parmesan, rather than pre-grated – as the pre-packaged stuff has emulsifiers that make it harder to melt
    • Skin-on or skin-off salmon both work fine (just don’t add the skin to the risotto after flaking)
    • You can alternatively pan fry the salmon and place on top of the risotto
    • Category: Dinner
    • Method: Hob
    • Cuisine: Italian

    Nutrition

    • Serving Size: 1
    • Calories: 720
    • Fat: 13.5g
    • Carbohydrates: 93g
    • Protein: 40g

    Keywords: risotto, salmon, italian, rice, dinner, starter, appetiser, peas