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.
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Recipe Information
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)
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable stock in a pot over low heat and keep it warm throughout the cooking process.
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.
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.
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.
Pour in the white wine and cook until it has mostly evaporated, stirring constantly.
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).
Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Mix well to create a rich and creamy texture.
Gently fold in the flaked salmon and chopped parsley. Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve the salmon risotto immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 202 mg | 16% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 842 mg | 18% | |
*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.
