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Smoked Salmon Risotto
Have a luxurious and comforting dinner with this creamy smoked salmon risotto. Bursting with flavour and easy to adapt, it's perfect for a special meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 2 servings
Calories: 529 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil
- 2 shallots finely diced
- 170 g Risotto (arborio) rice
- 2 garlic cloves crushed
- 850 ml vegetable stock
- 80 g smoked salmon chopped
- 2 tablespoon Creme Fraiche
- 0.5 lemon juice & zest only
- 20 g parmesan grated
- 5 g fresh parsley finely chopped
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.
Cup of Yum
Notes
- Never rinse the rice you are using for risotto. It removes the starch and that is what is going to make your smoked salmon risotto really creamy.
- Cooking times for a risotto always vary. It depends on the intensity of heat used. Keep the heat low, even though it's tempting to speed it up.
- Risotto does need to be stirred every so often, but don't stir it too much as it will cause the risotto to go gluey. If you don't stir it enough then it can stick to the bottom of the pan and burn.
- If you can find seafood stock, then try and use that.
- You can use any cold leftovers of salmon risotto to make arancini.
- For even more creaminess in this risotto, add the rind of the Parmesan to the pan and take out just before serving.
- This is already a fairly salty dish, so don't add any extra salt until you have tasted it.
Nutrition Information
Serving
1portion
Calories
529kcal
(26%)
Carbohydrates
81g
(27%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
23mg
(8%)
Sodium
2173mg
(91%)
Potassium
306mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1306IU
(26%)
Vitamin C
21mg
(23%)
Calcium
163mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 529
% 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.