Salmon Risotto

Creamy, buttery, and bursting with flavor, this Salmon Risotto is a restaurant-quality dish you can master at home. Tender, flaky salmon pairs beautifully with the richness of Arborio rice, simmered to perfection in a fragrant combination of dry white wine, warm vegetable stock, and a hint of zesty lemon. Grated Parmesan cheese and a touch of butter create an ultra-luxurious texture, while fresh parsley adds a pop of color and freshness. Perfect for an elegant dinner or a cozy night in, this recipe strikes the perfect balance between comfort food and gourmet cuisine. Serve it hot, garnished with parsley for a stunning finish that your guests won't forget.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 g Salmon fillet
• 200 g Arborio rice
• 1 liter Vegetable stock
• 100 ml Dry white wine
• 50 g Parmesan cheese (grated)
• 40 g Butter
• 2 tablespoons Olive oil
• 1 medium Onion (finely chopped)
• 2 pieces Garlic cloves (minced)
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley (chopped)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the vegetable stock in a pot over low heat and keep it warm throughout the cooking process.

Step 2

In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillet with salt and black pepper, then sear it for 3-4 minutes on each side until cooked through. Remove the salmon from the pan and set it aside. Once cooled slightly, flake the salmon into bite-sized pieces.

Step 3

In the same pan, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute.

Step 4

Add the Arborio rice to the pan and stir to coat the grains in the oil and onion mixture. Toast the rice for about 2 minutes, stirring frequently.

Step 5

Pour in the white wine and cook until it has mostly evaporated, stirring constantly.

Step 6

Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and tender with a slight bite (al dente).

Step 7

Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Mix well to create a rich and creamy texture.

Step 8

Gently fold in the flaked salmon and chopped parsley. Taste and adjust seasoning with additional salt and black pepper, if needed.

Step 9

Serve the salmon risotto immediately, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1856.0g)

Amount per serving	% Daily Value*
Calories	2363.6

Total Fat 139.6g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 22.3g
Cholesterol 341mg	0%
Sodium 6594.6mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 16.0g	0%
Total Sugars 21.3g
Protein 120.2g	0%

Vitamin D 1650.4IU	0%
Calcium 824.9mg	0%
Iron 8.4mg	0%
Potassium 3640.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 21.0%

Carbs: 24.1%