Salmon Risotto with Dill Lemon
Experience the ultimate comfort dish with this Salmon Risotto with Dill Lemon, a creamy, flavor-packed recipe that combines tender, flaky salmon, perfectly cooked Arborio rice, and a vibrant infusion of fresh dill and zesty lemon. This elegant yet approachable dish is elevated with a splash of white wine, a touch of heavy cream, and nutty Parmesan cheese, delivering a luxurious texture and taste. The simple but essential technique of slowly adding warm broth to the rice ensures a lusciously creamy consistency in every bite. Perfectly balanced with a hint of citrus and aromatic herbs, this restaurant-quality risotto is easy to make at home and ideal for weeknight dinners or entertaining guests. Serve it hot, garnished with fresh dill and a wedge of lemon for a beautifully bright finish.
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Recipe Information
Ingredients
- 300 grams Salmon fillet
- 1 cup Arborio rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup White wine
- 4 cups Chicken or vegetable broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh dill, finely chopped
- 1 teaspoon Lemon zest
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Lemon wedges (for serving)
Instructions
Season the salmon fillet lightly with salt and black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook the salmon fillet for 3-4 minutes per side until just cooked through. Remove from skillet, let it rest for a few minutes, and flake into bite-sized pieces. Set aside.
In a medium pot, heat the chicken or vegetable broth over low heat and keep it warm while making the risotto.
In a large saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the finely chopped onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the Arborio rice to the pan and stir for 1-2 minutes until lightly toasted.
Pour in the white wine and stir continuously until it is fully absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring constantly. Allow the liquid to be fully absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is cooked to a creamy consistency with a slight bite in the center.
Stir in the heavy cream, grated Parmesan cheese, lemon zest, and the remaining 1 tablespoon of butter. Mix until everything is well combined and creamy.
Gently fold in the cooked salmon and fresh dill, being careful not to break up the salmon too much. Cook for another 1-2 minutes to heat the salmon through.
Season the risotto with salt and black pepper to taste.
Serve the salmon risotto hot, garnished with a sprinkle of fresh dill and a lemon wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 6222 mg | 271% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.5 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 642 mg | 49% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2116 mg | 45% | |
*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.
