Salmon Risotto
User Reviews
4.7
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
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Calories
454 kcal
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Course
Main Course
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Cuisine
Italian
Salmon Risotto
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Creamy salmon risotto with fresh fish, dill and Parmesan, incredibly delicious and very easy to make.
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Ingredients
- 1 liter/ 34 fl.oz/ 4 ¼ cups stock Note 1
- 1 small onion
- 2 tablespoons butter divided
- 200 ml/ 6.7 fl.oz/ ¾ cup white wine Note 2
- 250 g/ 8.8 oz/ 1 ¼ cup risotto rice
- 1 tablespoon olive oil
- 250 g/ 8.8 oz/ salmon fillet without skin
- 4 tablespoons freshly grated parmesan
- small bunch of dill
- Fine sea salt and black pepper
Instructions
- Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
- Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
- Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
- Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
- Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
- Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
- Remove from the heat, cover, and let stand while you sear the salmon in the pan.
- Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
- Add the salmon cubes and the chopped dill to the rice and combine gently.
Notes
- Use good quality fish, chicken or vegetable stock. I love using this easy to make salmon stock.
- If you don't want to use wine, you can replace with stock.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
454kcal
(23%)
Carbohydrates
30g
(10%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Cholesterol
67mg
(22%)
Sodium
849mg
(35%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 454kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 67mg | 22% |
| Sodium | 849mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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