Smoked Salmon Lemon Risotto
Indulge in the perfect harmony of creamy and zesty flavors with this Smoked Salmon Lemon Risotto, a sophisticated yet approachable dish that's guaranteed to impress. Featuring velvety Arborio rice cooked to perfection in a rich blend of chicken or vegetable stock, dry white wine, and a splash of heavy cream, this recipe takes risotto to a whole new level with the addition of tender smoked salmon. Bright lemon zest and freshly squeezed lemon juice infuse every bite with a refreshing tang, while grated Parmesan cheese adds a luxurious richness. Finished with an optional sprinkle of fresh dill for a vibrant garnish, this elegant yet cozy meal is perfect for dinner parties or a romantic night in. Ready in just 45 minutes, this creamy risotto is as easy to prepare as it is to savor.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 oz Smoked salmon
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 1 tbsp Lemon zest
- 2 tbsp Fresh lemon juice
- 0.75 cups Grated Parmesan cheese
- 2 tbsp Heavy cream
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 2 tbsp Fresh dill, chopped (optional garnish)
Instructions
Start by preparing all your ingredients: finely dice the onion, mince the garlic, and zest and juice one lemon.
Warm the chicken or vegetable stock in a saucepan over low heat. Keep it warm throughout the cooking process.
In a large saucepan or skillet, heat the butter and olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened and translucent.
Add the Arborio rice to the pan and stir well to coat the grains with the butter and oil. Toast the rice for about 2 minutes, stirring frequently, until slightly golden and aromatic.
Pour in the white wine, stirring constantly, and cook until most of the liquid has been absorbed, about 1-2 minutes.
Begin adding the warm stock one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
Once the rice is cooked to your liking, stir in the lemon zest, lemon juice, grated Parmesan cheese, and heavy cream. Mix well and cook for 1-2 minutes until heated through.
Tear or chop the smoked salmon into bite-sized pieces and gently fold it into the risotto. Season with salt and freshly ground black pepper to taste.
Remove the pan from the heat and let the risotto sit for 1-2 minutes to allow the flavors to meld.
Serve the risotto immediately, garnished with freshly chopped dill if desired. Enjoy your Smoked Salmon Lemon Risotto!
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 6814 mg | 296% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 29.1 mcg | 145% | |
| Calcium | 833 mg | 64% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1013 mg | 22% | |
*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.
