Description
A rich and satisfying creamy salmon risotto featuring tender flakes of salmon, Arborio rice, and a touch of lemon for brightness. Comfort food with a gourmet twist.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine (optional)
3 cups chicken or vegetable broth, warmed
1/2 cup heavy cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup cooked salmon, flaked
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh dill or parsley, for garnish
Instructions
1. In a large saucepan, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent, about 4–5 minutes.
3. Stir in garlic and cook for 1 more minute.
4. Add Arborio rice and toast for 1–2 minutes until slightly translucent around the edges.
5. Pour in white wine (if using) and stir until absorbed.
6. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to absorb before the next.
7. Continue until the rice is tender and creamy, about 18–20 minutes.
8. Stir in heavy cream, lemon juice, lemon zest, and flaked salmon.
9. Season with salt and pepper to taste, then stir in Parmesan cheese.
10. Remove from heat and let rest for 2 minutes.
11. Garnish with fresh herbs and serve immediately.
Notes
Use freshly cooked or leftover salmon—grilled, baked, or poached all work well.
For a dairy-free version, omit the cream and cheese and use a splash of coconut milk.
Risotto is best served immediately, but leftovers can be gently reheated with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: salmon risotto, creamy risotto, seafood rice, lemon risotto