Salmon Risotto

5 from 2 votes

Salmon Risotto is a great Italian rice dinner recipe packed with seafood in a creamy rice. Flavored with Parmesan cheese, lemon, and crisp peas. Gluten free.

Prep Time10

Cook Time45

Total Time55

Cuisine: Italian

Course: Main Course, Side Dish

Servings: servings

Calories: 861kcal

Equipment

Knife
Cutting board
Measuring Cups
Measuring spoons
Medium pot
Large pot
Large Cooking Spoon

Ingredients

5 cups vegetable stock (or chicken stock)
12 ounces salmon raw, any cut
6 Tablespoons unsalted butter
2 Tablespoons red onion finely diced (or shallot)
2 cups arborio rice
1 cup white wine dry, such as sauvignon blanc or chardonnay
1 cup freshly grated Parmesan cheese
1 cup peas frozen is best, thawed
salt
black pepper
1 cup peas thawed and drained
½ Tablespoon lemon zest
2 Tablespoons lemon juice
1 lemon cut into wedges, for serving

Instructions

Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice. Bring to a boil over high heat.
5 cups vegetable stock
Reduce stock heat to medium high and add the salmon. Cook until cooked through, approximately 8-10 minutes (check by breaking into the thickest part, it will be opaque and a light salmon pink color). (If using leftover salmon, skip this step).
12 ounces salmon
Remove the salmon from the broth and set aside. Leave the stock on the stove on a simmer at medium low heat.
In a large pot, melt 2 Tablespoons of the butter over medium heat.
6 Tablespoons unsalted butter
Add the red onion to the pot when the butter has melted. Cook until the onion is translucent but not yet browning, approximately 3-4 minutes.`
2 Tablespoons red onion
Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
2 cups arborio rice
Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
1 cup white wine
Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed.
Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy.
Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups. Add more stock or water to the hot stock pot to keep it warm as needed.
When your rice is cooked through, remove the pot from the heat. Add the peas, remaining butter, Parmesan cheese, lemon zest, and lemon juice. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine and until the cheese and butter have melted into the risotto.
1 cup peas, 1 cup peas, ½ Tablespoon lemon zest, 2 Tablespoons lemon juice, 1 cup freshly grated Parmesan cheese
Taste the risotto and season with additional Parmesan, salt, and pepper as desired. Add the cooked fish in large chunks (it breaks up more the more that you stir) and stir to combine.
Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately with lemon wedges and fresh herbs as desired.
salt, black pepper, 1 lemon

Notes

Get arborio rice online here.

Use any white wine that you enjoy drinking. I advise staying away from sweet wines as it will make the risotto very sweet as well. Chardonnay or sauvignon blanc are the ones I tend to use.

Nutrition