5.0 from 42 votes
Salmon Risotto
I'll give you the fanciest method below, but look in the Notes at bottom for shortcuts or alternatives.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 688 kcal
Course:
Side Dish , Main Course , Appetizer , Lunch
Cuisine:
Italian
Ingredients
- 4 tablespoons Butter, divided
- 1/2 cup minced shallots, or yellow onion
- 2 cups risotto rice (see above for varieties)
- 1/2 cup Marsala or white wine
- 6 cups salmon stock, or low-sodium chicken stock
- 6 ounces flaked, cooked salmon
- 3 tablespoons pesto
- Black pepper to taste
Instructions
- Heat the butter in a medium pot over medium-high heat. When it's hot, add the minced shallots and sauté, stirring often. When the shallots are soft, add the rice and stir well. Cook, stirring often, a few minutes, then add the Marsala or white wine. Stir constantly until the liquid has mostly evaporated.
- Start adding the stock 1 cup at a time, stirring it in well. Turn the heat down to medium-low, and cook this, stirring often, until the liquid has mostly been absorbed. Repeat with another cup of stock, and so on until the rice is tender, but still a little al dente. It's possible you will need another cup of liquid. If this is the case, use water.
- Once the rice is about ready, stir in the salmon and the pesto and cook another few minutes. You want your risotto to be loose enough to serve in a bowl, not a plate, so add water if need be. Grind some pepper over it and serve.
Cup of Yum
Notes
- Keep in mind this works just as well with trout or char.
- When you add the stock or water, it needs to be at least room temperature, or warm. So if you want to speed things up a little, put all the stock in another pot and bring it to the steaming point.
- It is the stirring that makes good risotto. No getting around it. No matter what someone may tell you, you need to stir risotto to get that starchy creaminess. Comes with the territory.
- As I mention above, the salmon or trout can be leftover, smoked, poached or whatever. I rarely cook salmon just for this recipe.
- Any pesto will do. Store-bought basil pesto is nice and easy, but if you can make it or find it, a parsley-walnut pesto goes better with the salmon.
Nutrition Information
Calories
688kcal
(34%)
Carbohydrates
93g
(31%)
Protein
23g
(46%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
337mg
(14%)
Potassium
719mg
(21%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
595IU
(12%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 688
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 337mg | 14% |
| Potassium | 719mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.