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Salmon Risotto

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Salmon Risotto is a creamy, elegant dish made with Arborio rice, tender flaked salmon, and flavorful broth. Finished with Parmesan and fresh herbs, it’s a comforting one-pot meal that feels both indulgent and easy.

Ingredients

  • 1 cup Arborio rice
  • 1 salmon fillet (fresh, cooked, or leftover; about 6 oz)
  • 2 tbsp olive oil or butter
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 cups chicken or vegetable broth, warmed
  • 1/3 cup grated Parmesan cheese
  • 1 tsp lemon zest (optional)
  • 1 tbsp chopped fresh dill or parsley (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil or butter in a large pan over medium heat. Sauté onion or shallot until soft and translucent, about 3–4 minutes.
  2. Add garlic and cook for 1 minute. Stir in Arborio rice and toast for 1–2 minutes until the edges become slightly translucent.
  3. Pour in the white wine (if using) and stir until fully absorbed.
  4. Add warm broth one ladle at a time, stirring frequently. Wait for each addition to absorb before adding more. Continue this process for 18–20 minutes until the rice is tender and creamy.
  5. Gently flake the cooked salmon and fold it into the risotto. Stir until warmed through, about 1–2 minutes.
  6. Remove from heat. Stir in Parmesan cheese, salt, pepper, and lemon zest if using.
  7. Garnish with fresh herbs and serve hot.

Notes

  • Use freshly cooked or leftover salmon—both work well in this dish.
  • Stirring frequently helps release the starch for a creamier risotto.
  • Add vegetables like spinach, peas, or asparagus for extra nutrition.
  • To make it dairy-free, use olive oil and omit the Parmesan or use a substitute.
  • For a richer taste, stir in a splash of cream or mascarpone at the end.

Nutrition

Find it online: https://thefamilycooking.com/salmon-risotto/