Smoked Salmon Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
529 kcal
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Course
Main Course
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Cuisine
Italian
Smoked Salmon Risotto
Description
This Smoked Salmon Risotto begins by gently cooking finely diced shallots in olive oil until softened. Garlic and arborio rice are added and cooked briefly to coat the rice with oil. The vegetable stock is added in stages, simmering and absorbing slowly over about 30 minutes to release the rice's starch and create a creamy texture. Once cooked, crème fraîche imparts creaminess, while finely chopped smoked salmon adds a smoky, tender element. Lemon juice and zest brighten the flavor profile, and grated parmesan enriches the dish with subtle sharpness. Fresh parsley sprinkled on top adds a mild herbal note and color contrast.
The result is a smooth, slightly al dente risotto with layers of flavor from aromatic shallots, smoky fish, tangy lemon, and creamy cheese. This dish is best served immediately to maintain its creamy consistency and fresh taste.
Key tips include not rinsing the rice before cooking, cooking gently to control texture, and tasting before adding salt as smoked salmon and parmesan contribute saltiness. Using seafood stock can add further complementary flavor.
Ingredients
- 1 tablespoon olive oil
- 2 shallot finely diced
- 170 g arborio rice used for risotto
- 2 garlic crushed, cloves
- 850 ml vegetable stock
- 80 g smoked salmon chopped
- 2 tablespoon crème fraîche
- 0.5 lemon juice & zest only
- 20 g parmesan grated
- 5 g parsley finely chopped, fresh
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 2 Shallots. Cook over a low heat for 4 minutes.
- Once the shallots are starting to soften, add 2 Garlic cloves and 170 g Risotto (arborio) rice. Mix well and cook for a further 2 minutes so that the rice absorbs the oil.
- Add half of the 850 ml Vegetable stock and simmer until all the liquid has nearly been absorbed. This will take about 20 minutes.
- Add the remaining stock a ladle at a time. Waiting for the liquid to reduce before adding the next one. This will take around 10 minutes.
- Remove from the heat and add 2 tablespoon Creme fraiche, 80 g Smoked salmon, juice and zest of 0.5 Lemon, 20 g Parmesan and 5 g Fresh parsley. Mix well and serve.
Notes
- Do not rinse risotto rice as starch is needed for creaminess.
- Cook risotto gently and avoid excessive stirring to prevent gluey texture.
- Seafood stock can replace vegetable stock for more flavor if available.
- Use parmesan rind during cooking and remove before serving for extra richness.
- Taste before adding extra salt since smoked salmon and parmesan add saltiness.
- Leftover risotto can be repurposed to make arancini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 529kcal | 26% |
| Carbohydrates | 81g | 27% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 2173mg | 91% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1306IU | 26% |
| Vitamin C | 21mg | 23% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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