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Salmon Risotto

With succulent salmon, lemon and peas, this salmon risotto offers a creamy and rich flavor, making it perfect for any occasion.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 593kcal
Author Ryan Beck

Ingredients

  • 5 cups low-sodium chicken stock
  • 4 salmon filets
  • 3 tablespoon unsalted butter
  • 3 tablespoon olive oil
  • 3 cups chopped leeks (2 whole leeks)
  • 4 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 1 cup frozen peas
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 5 oz goat cheese
  • ½ cup freshly grated parmesan cheese, plus extra for serving
  • sea salt + black pepper for taste

Instructions

  • Bring the chicken stock to a simmer in a medium sauce pan. Add the salmon and poach them for 5-6 minutes, or until cooked. Remove the salmon and leave the stock. Let the salmon cool for 2-3 minutes before removing the skin. Keep the stock simmering.
  • Heat butter and olive oil in medium saucepan over medium heat. Add the leeks and cook for about 5 minutes. Toss in the garlic and cook for an additional minute. Add rice and stir to coat, cooking for another minute.
  • Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
  • Once the rice is tender (should be between 20-25 minutes), add the lemon zest, lemon juice and peas. After everything is mixed, add the salmon, goat cheese and Parmesan cheese. Mix to break up the salmon into flakes. Taste and if needed add salt and pepper. Serve with some Parmesan cheese on top.

Notes

  • Use wild salmon when possible. It is healthier for you and just tastes better.
  • Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
  • Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
  • Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
  • Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
  • Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
  • Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
  • Wait until rice is finished cooking before stirring in the salmon, peas and cheese.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 35g | Protein: 31g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 656mg | Potassium: 742mg | Fiber: 4g | Sugar: 2g