An easy creamy Smoked Salmon Risotto flavoured with lemon, peas, asparagus, and broccoli. You can also make it with Salmon Fillets. It needs minimal stirring and is ready in just 30 minutes.
I love Risotto as a great way to use up leftovers. My favourite meat version for using up leftover chicken is Chicken and Chorizo Risotto. My Prawn and Pea Risotto is handy as it uses ingredients from the freezer and a for simple cheap vegetarian risotto it has to be Creamy Tomato and Mascarpone Risotto.
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Ingredients
You can use smoked salmon or salmon fillets. See below for how to make Salmon Risotto with salmon fillets.
- Risotto Rice - you need to use special Risotto rice. Arborio is the most popular short-grain risotto rice and is sometimes simply called Risotto Rice. Carnaroli can also be used. It has a plumper larger grain and produces a nice creamy texture.
- Smoked Salmon - is widely available and is cured or smoked so doesn't need cooking. It is sometimes called Lox or Hot or BBQ Smoked Salmon.
- Fish Stock - use good quality fish stock. As smoked salmon is already quite salty due to the curing process, you might want to use a low salt /sodium version
- Parmesan Cheese - is a traditional ingredient in risotto. It's a hard Italian cheese with a strong, nutty flavour. Buy a block and finely grate it or shred it yourself for the best flavour. Pre-grated parmesan has a blander taste.
- Peas - I use peas as they have a nice sweet flavour and I always have some in the freezer. For other vegetable suggestions, see substitutions below.
- Asparagus - when in season asparagus add a lovely crunchy texture.
- Tenderstem Broccoli - is more delicate in taste than normal broccoli and quick to cook.
- Lemons - I mention lemons here as fresh lemon juice and zest make this dish. Did you know you can buy Fairtrade lemons in many supermarkets?
- White wine - another traditional ingredient in a risotto. It adds flavour and acidity which helps balance out the creaminess. Just a basic dry white wine will do. I buy small bottles that I use for cooking. If you'd rather not use wine, you can leave it out.
See recipe card for quantities
Instructions
You shouldn't wash or rinse risotto rice before cooking as the starch is needed to give it that creamy texture.
Heat the butter in a large saucepan and when it is bubbling, add the onion and cook over a medium heat for 5 minutes. The onion should be translucent, not browned.
Stir in the rice so it is well coated in the butter. Fry for 2 minutes. Pour in the white wine or vermouth and stir until the wine has evaporated.
Pour in the hot stock and season with black pepper. Give it all a gentle stir.
Bring the pan to a simmer then cover it with a tight-fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened Remember to stir it every few minutes. Add a little more stock if necessary.
When the rice is cooked, stir in the lemon juice, half the zest, and most of the parmesan. Put a lid on and let it rest for 5 minutes to allow it to go creamy.
Whilst the risotto is resting, bring a large pan of salted water to a boil for the vegetables. Add the vegetables to the boiling water and blanch them for the following times.
Asparagus 2-4 minutes, tender stem broccoli 3-4 minutes, peas 60 - 90 seconds then drain.
Stir the vegetables into the risotto. You can chop the broccoli and asparagus into smaller pieces if you like.
Add the salmon and top with the remaining lemon zest, parmesan cheese, and black pepper.
Hint: If you're using vacuum-packed smoked salmon, open the packet at least 15 minutes before using to allow it to 'breathe'.
How to tell if Risotto is cooked
Risotto rice is cooked when it is firm but not hard to bite. The texture of the cooked risotto should be dropping consistency, a bit like porridge. If your risotto is too thick, add a little more hot stock or water to loosen it.
Substitutions
- Salmon- instead of smoked salmon, you can also use salmon fillets (see below for cooking methods). Instead of smoked salmon, use smoked trout, which is also an oily fish with a strong flavour. It's similar in texture to smoked salmon but less salty.
- Vegetables - you can add in different green vegetables depending on what's in season. These vegetables cook quickly so work well:- Asparagus, tender stem broccoli, sugar snap peas, or green beans. Spinach, a sliced fennel bulb, and rocket leaves can all be added raw.
- Fish Stock - if you don't have fish stock then I would use vegetable stock and then chicken stock, in that order.
Using Salmon Fillet
This Salmon Risotto works just as well with salmon fillet instead of smoked salmon. Smoked salmon has a stronger flavour and doesn't need cooking but the texture is quite different.
To cook your salmon fillet, you can pan-fry, oven cook, or poach it. The exact cooking times will depend on the thickness of the fillets. Salmon fillets are cooked when the flesh is no longer opaque.
- Pan Fry - season the salmon fillets. Add some oil or butter to a nonstick pan over high heat. Once the butter is bubbling, add the salmon fillet skin side down and pan fry for 3 minutes. Lower the heat, turn your fillet over, and pan-fry for 2 minutes on the other side.
- Oven Bake - Heat the oven to 180°C / 360°F /gas mark 4. Season the fillets and place them in an oven-proof dish. Roast for 10 - 15 minutes until cooked through.
- Poach - Place the salmon fillets skin side down in a pan and cover with water. Bring the water to a simmer and poach for 5 - 6 minutes until the salmon is cooked. Don't allow the water to boil as this will make the salmon tough.
You can either serve the salmon as a whole cooked fillet on top of the risotto or flake it and stir it in. Remove the skin first.
Equipment
- 1 large pan or cast iron stove top dish or Dutch oven.
- A measuring jug
- A cheese grater
Serving Suggestion
Top the risotto with a sprinkling of lemon zest, grated parmesan cheese, some freshly ground black pepper, and a wedge of lemon. You could also add some herbs such as dill, parsley, or chives.
If you're looking for extra side dishes, serve with some extra green vegetables or a green salad. Rocket (Arugula in the US) goes well as it has a crisp peppery flavour.
A side of warm crusty or garlic bread.
Sustainability
When shopping for salmon, look for the blue MSC logo. The logo shows the salmon has been fished in a sustainable way that has not caused damage to the salmon stocks or harmed marine or aquatic life.
Storage
Cool the salmon risotto quickly and store it in the fridge for 2 - 3 days in an airtight container. You can eat leftovers cold or you can reheat them once.
Risotto doesn't freeze well as the texture becomes grainy.
How to Reheat Risotto
Risotto rice continues to absorb liquid when stored so when reheating it helps to add some liquid back in. Add some white wine, stock, or water, stir together, and reheat in a microwave until piping hot. The exact amount and time will depend on how much risotto you need to reheat. Start with a small amount of liquid as you can always add more until you get the right consistency.
To reheat it on a hob or stove top, add a little hot stock or boiling water and stir together until the risotto is piping hot.
Top tip
Smoked Salmon is already salty so don't be tempted to add more salt until you have tasted your risotto.
More Easy Salmon Recipes
Looking for other salmon recipes? Try these:
📖 Recipe
Smoked Salmon Risotto
Equipment
- 1 Large Pan or cast iron stove top dish or dutch oven
- 1 Measuring Jug
- 1 Grater
Ingredients
- 20 g butter organic
- 1 onions organic, peeled and diced
- 350 g arborio rice organic
- 150 ml vermouth or white wine organic, fairtrade
- 1.5 litres fish stock or vegetable stock
- 2 lemons organic, fairtrade, juice and zest of
- 40 g Parmesan cheese organic, grated
- 300 g green vegetables peas, asparagus, tenderstem broccoli
- 170 g smoked salmon or 4 salmon fillets 130 - 150g each (4.5oz-5oz)
- 1 dash black pepper organic, fairtrade, freshly ground
Instructions
- Heat the butter in a large saucepan and when it is bubbling, add the onion and cook over a medium heat for 5 minutes. The onion should be translucent, not browned.20 g butter, 1 onions
- Stir in the rice so it is well coated in the butter. Fry for 2 minutes. Pour in the white wine or vermouth and stir until the wine has evaporated.350 g arborio rice, 150 ml vermouth or white wine
- Pour in the hot stock and season with black pepper. Give it all a gentle stir.1.5 litres fish stock, 1 dash black pepper
- Bring the pan to a simmer then cover it with a tight-fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened Remember to stir it every few minutes. Add a little more stock if necessary.
- When the rice is cooked, stir in the lemon juice, half the zest, and most of the parmesan. Put a lid on and let it rest for 2 - 5 minutes to allow it to go creamy.2 lemons, 40 g Parmesan cheese
- Whilst the risotto is resting, bring a large pan of salted water to a boil for the vegetables. Add the vegetables to the boiling water and blanch them for the following times.Asparagus 2-4 minutes, tender stem broccoli 3-4 minutes, peas 60 - 90 seconds then drain.300 g green vegetables
- Stir the vegetables into the risotto. You can chop the broccoli and asparagus into smaller pieces if you like.
- Add the salmon and top with the remaining lemon zest, parmesan cheese, and black pepper.170 g smoked salmon, 1 dash black pepper, 40 g Parmesan cheese
Notes
Ingredient Notes
- Risotto Rice - you need to use special Risotto rice. Arborio is the most popular short-grain risotto rice and is sometimes simply called Risotto Rice. Carnaroli can also be used. It has a plumper larger grain and produces a nice creamy texture.
- Smoked Salmon - is widely available and is cured or smoked so doesn't need cooking. It is sometimes called Lox or Hot or BBQ Smoked Salmon.
- Fish Stock - use good quality fish stock. As smoked salmon is already quite salty due to the curing process, you might want to use a low salt /sodium version
- Parmesan Cheese - which is a traditional ingredient in risotto. It's a hard Italian cheese with a strong, nutty flavour. Buy a block and grate it yourself for the best flavour. Pre-grated parmesan has a blander taste.
- Peas - I use peas as they have a nice sweet flavour and I always have some in the freezer. For other vegetable suggestions, see substitutions below.
- Lemons - I mention lemons here as fresh lemon juice and zest make this dish. Did you know you can buy Fairtrade lemons in many supermarkets?
- White wine - another traditional ingredient in a risotto. It adds flavour and acidity which helps balance out the creaminess. Just a basic dry white wine will do. I buy small bottles that I use for cooking. If you'd rather not use wine, you can leave it out.
Using Salmon Fillets
The exact cooking times will depend on the thickness of the fillets. Salmon fillets are cooked when the flesh is no longer opaque.- Pan Fry - season the salmon fillets. Add some oil or butter to a nonstick pan over high heat. Once the butter is bubbling, add the salmon fillet skin side down and pan fry for 3 minutes. Lower the heat, turn your fillet over, and pan-fry for 2 minutes on the other side.
- Oven Bake - Heat the oven to 180°C / 360°F /gas mark 4. Season the fillets and place them in an oven-proof dish. Roast for 10 - 15 minutes until cooked through.
- Poach - Place the salmon fillets skin side down in a pan and cover with water. Bring the water to a simmer and poach for 5 - 6 minutes until the salmon is cooked. Don't allow the water to boil as this will make the salmon tough.
Storage
Cool the salmon risotto quickly and store it in the fridge for 2 - 3 days in an airtight container. Leftovers can be eaten cold or you can reheat it once. Risotto doesn't freeze well as the texture becomes grainy.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Hayley Koumblis
I’ve made this for my family tonight. Delicious! Empty plates and smiles all round. Thank you Claire. My confidence with cooking is really growing because of your super easy to follow recipes!
REALMEALDEAL
Thanks Hayley so happy to hear that and so pleased you find the recipes easy to follow