This easy Smoked Salmon Risotto with peas, asparagus, broccoli and lemons is ready in just 30 minutes for a fresh, nutritious weeknight dinner. You can make it with smoked salmon (cold-smoked salmon) or salmon fillets, and there's no constant stirring, just simple ingredients and big flavour. This creamy smoked salmon risotto is high in protein at 30g per portion, thanks to the salmon and cheese, and makes a filling meal.
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Risotto gets its creaminess from the starch in the rice grains. As Arborio or Carnaroli rice cooks, the starch is released into the stock, creating that silky, creamy texture without needing any cream.
I love risotto as a great way to use up leftovers. They're so adaptable and a brilliant way to reduce food waste. My favourite version for using up leftover chicken is this Chicken and Chorizo Risotto. My Prawn and Pea Risotto is my go-to for when I haven't got much in the fridge. For a simple, cheap vegetarian risotto it has to be Creamy Tomato and Mascarpone Risotto.
Jump to:
- Why you'll love this recipe
- Ingredients
- How to make Smoked Salmon Risotto
- Pro Tip
- How to tell if Risotto is cooked
- Substitutions & Variations
- Can I use hot-smoked salmon fillets instead of cold-smoked salmon?
- Equipment
- What to Serve with Smoked Salmon Risotto
- Sustainability
- How to store risotto
- How to Reheat Risotto
- FAQs
- More Easy Salmon Recipes
- 📖 Recipe
- 💬 Reviews
Why you'll love this recipe
- Ready in 30 minutes.
- Use smoked salmon or salmon fillets.
- Loaded with green veg (peas, asparagus, tenderstem broccoli).
- Minimal stirring thanks to the covered-pan method.
- Perfect for a weeknight dinner
- Beginner-friendly risotto method
- Ideal for using up leftover salmon
Ingredients
You can use cold-smoked salmon or salmon fillets. See below for how to make Salmon Risotto with salmon fillets.
- Risotto Rice (Arborio or Carnaroli): Use proper risotto rice. Arborio gives you that classic creamy texture. Carnaroli is slightly plumper and even creamier.
- Smoked Salmon (or Lox): A cold-smoked, salt-cured salmon that doesn't require cooking. You can also use salmon fillets.
- Fish Stock: Stick with a good-quality stock. Because smoked salmon is salty, a low-salt stock is ideal.
- Parmesan Cheese: Go for a block and grate it yourself for best flavour. Pre-grated parmesan never tastes as good.
- Peas: Frozen peas are perfect and very handy.
- Asparagus: When in season, asparagus adds bite, colour and freshness.
- Tenderstem broccoli: is more delicate in taste than normal broccoli and quick to cook.
- Lemon (zest and juice): The lemon is a vital ingredient in this salmon risotto.
- White wine: Adds acidity to cut through the creaminess. Skip it if you prefer.
See recipe card for quantities.
How to make Smoked Salmon Risotto
Step 1: Start the base
Don't rinse your risotto rice. The starch makes it creamy. Heat the butter in a large pan. Add the onion and cook until soft and translucent (5 minutes).
Step 2: Toast the rice
Add the rice and stir to coat. Fry for 2 minutes. Pour in the wine and stir until evaporated.
Step 3: Add stock & simmer
Pour in the hot fish stock and season with black pepper. Bring to a simmer, cover with a tight-fitting lid. Turn the heat down to low and cook for 15 - 20 minutes, stirring every few minutes. Add more stock if needed.
Step 4: Make it creamy
When the rice is cooked, stir in the lemon juice, half the zest, and most of the parmesan. Cover and rest for 5 minutes to allow it to become creamy.
Step 5: Blanch the veg
While the risotto rests, boil salted water and cook the veg:
- Asparagus 2-4 mins
- Tenderstem broccoli: 3-4 mins
- Peas: 60-90 seconds
Drain and stir into the risotto.
Step 6: Add salmon
Stir through the smoked salmon or flake cooked salmon fillets. Top with extra lemon zest, parmesan and black pepper.
Pro Tip
If you're using vacuum-packed smoked salmon, open the packet at least 15 minutes before using to allow it to 'breathe'.
Smoked Salmon is already salty so don't be tempted to add more salt until you have tasted your risotto.
How to tell if Risotto is cooked
- The rice should be soft but still have a little bite
- The texture should be like a loose, creamy porridge
- If it's too thick, add hot stock or water to loosen it.
Substitutions & Variations
This smoked salmon risotto recipe is versatile, so you can adapt it to ingredients you need to use up or prefer.
- Salmon alternatives:
- Use fresh salmon fillets (cooked, see below)
- Swap smoked salmon for smoked trout. Trout has a similar texture but is less salty.
- Vegetables: Use whatever green veg is in season
- sugar snap peas
- green beans
- spinach stirred through for extra greens
- rocket (add raw)
- sliced fennel
- Fish Stock: If you don't have fish stock, use vegetable stock, then chicken stock.
- Creamier version: For an extra creamy smoked salmon risotto, you can add a few tablespoons of mascarpone, crème fraîche or cream cheese. Stir through at stage 4 with the lemon and parmesan cheese.
- Gluten-free: Risotto rice, smoked salmon, and stock are naturally gluten-free. Just double check your stock brand as some do contain gluten.
- Flavour variations: try these flavour variations to mix things up
- fresh dill and cream cheese
- spinach and lemon zest
- chilli and garlic
Can I use hot-smoked salmon fillets instead of cold-smoked salmon?
This smoked salmon risotto works brilliantly with hot-smoked salmon and fresh salmon fillets too. Hot-smoked salmon has a firmer texture and more intense smoky flavour. Just flake it in gently at the end so it stays tender. If you are using fresh salmon fillets, cook them in one of the following ways:-
- Air fry: Heat air fryer to 190°C / 370°F, brush the top with a little oil and air fry for 8-12 minutes, depending on the thickness of the fillets.
- Pan fry: Season salmon, heat butter/oil in a pan, cook skin-side down for 3 minutes, flip and cook for another 2 minutes.
- Oven bake: Bake at 180°C / 360°F / Gas 4 for 10-15 minutes until opaque.
- Poach: Simmer gently (don't boil) in water for 5-6 minutes.
Remove the skin and either flake the salmon and stir into the risotto or serve it as a fillet on top.
Equipment
- Large pan or Dutch oven
- Measuring jug
- Cheese grater
What to Serve with Smoked Salmon Risotto
Top your salmon risotto with:
- extra lemon zest.
- freshly grated parmesan.
- cracked black pepper.
- fresh herbs (dill, parsley, chives).
Serve with
- simple green salad (rocket works well).
- extra steamed greens.
- warm crusty or garlic bread.
Sustainability
When choosing salmon, look for the blue MSC logo to ensure your salmon is sourced from fisheries that protect marine life and fish stocks.
How to store risotto
Risotto is best served immediately, but can be stored.
- Fridge: cool quickly and store for 2-3 days in an airtight container.
- Freezer: Risotto doesn't freeze well and is not recommended.
How to Reheat Risotto
Risotto thickens as it sits, so add a splash of hot stock or water before reheating.
- Microwave: Stir in liquid, cover loosely and heat in bursts of 30 seconds, stirring after each burst, until piping hot.
- Hob: Add hot stock or boiling water and stir until piping hot.
FAQs
Absolutely. The wine adds acidity and cuts through the creaminess. You can replace the wine with the same amount of stock and add a little extra lemon juice at the end for brightness.
Use the right rice (Arborio or Carnaroli) is essential as risotto won't work with other varieties of rice. Simmer gently and stop cooking when the rice is soft but still has a tiny bit of bite. Let it rest for 5 minutes before serving to finish thickening naturally.
Yes, this is an easy recipe for using up leftover salmon fillets. Just flake the cooked salmon into the risotto right at the end so it doesn't dry out.
Risotto naturally thickens as it sits. Add a splash of hot stock or boiling water and stir it through until it loosens to a silky texture again.
Keep cooking your risotto gently with the lid off. The rice will absorb the liquid. Stir for another few minutes until it gets to the desired consistency.
More Easy Salmon Recipes
Looking for other salmon recipes? Try these:
📖 Recipe
Smoked Salmon Risotto with Peas and Asparagus
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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
- Don't rinse your risotto rice. The starch makes it creamy. Heat the butter in a large pan. Add the onion and cook until soft and translucent (5 minutes).20 g butter, 1 onions
- Add the rice and stir to coat. Fry for 2 minutes. Pour in the wine and stir until evaporated.350 g arborio rice, 150 ml vermouth or white wine
- Pour in the hot fish stock and season with black pepper. Bring to a simmer, cover with a tight-fitting lid. Turn the heat down to low and cook for 15 - 20 minutes, stirring every few minutes. Add more stock if needed.1.5 litres fish stock, 1 dash black pepper
- When the rice is cooked, stir in the lemon juice, half the zest, and most of the parmesan. Cover and rest for 5 minutes to allow it to become creamy.2 lemons, 40 g Parmesan cheese
- While the risotto rests, boil salted water and cook the veg:Drain and stir into the risotto.Asparagus 2-4 minsTenderstem broccoli: 3-4 minsPeas: 60-90 seconds300 g green vegetables
- Stir through the smoked salmon or flake cooked salmon fillets. Top with extra lemon zest, parmesan and black pepper.170 g smoked salmon
Notes
Ingredient Notes
- Risotto Rice (Arborio or Carnaroli): Use proper risotto rice. Arborio gives you that classic creamy texture. Carnaroli is slightly plumper and even creamier.
- Smoked Salmon (or Lox): A cold-smoked, salt-cured salmon that doesn't require cooking. You can also use salmon fillets.
- Fish Stock: Stick with a good-quality stock. Because smoked salmon is salty, a low-salt stock is ideal.
- Parmesan Cheese: Go for a block and grate it yourself for best flavour. Pre-grated parmesan never tastes as good.
- Peas: Frozen peas are perfect and very handy.
- Asparagus: When in season, asparagus adds bite, colour and freshness.
- Tenderstem broccoli: is more delicate in taste than normal broccoli and quick to cook.
- Lemon (zest and juice): The lemon is a vital ingredient in this salmon risotto.
- White wine: Adds acidity to cut through the creaminess. Skip it if you prefer.
How to use Hot-smoked Salmon or Salmon Fillets
Cook your salmon fillets, remove the skin, flake the fish and stir through the risotto or serve the fillet whole on top.- Air fry: Heat air fryer to 190°C / 370°F, brush the top with a little oil and air fry for 8-12 minutes, depending on the thickness of the fillets.
- Pan fry: Season salmon, heat butter/oil in a pan, cook skin-side down for 3 minutes, flip and cook for another 2 minutes.
- Oven bake: Bake at 180°C / 360°F / Gas 4 for 10-15 minutes until opaque.
- Poach: Simmer gently (don't boil) in water for 5-6 minutes.
Storage
Risotto is best served immediately, but can be stored.- Fridge: cool quickly and store for 2-3 days in an airtight container.
- Freezer: Risotto doesn't freeze well and is not recommended.
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