A Smoked Salmon Risotto is very easy to make and this version requires minimal stirring and is ready in 30 minutes. The risotto itself is flavoured with lemon juice and zest which goes so well with an oily fish such as salmon. I like to add peas as they have a lovely sweetness to them and top it off with some fresh rocket leaves.
A traditional risotto should be stirred continuously to get that nice creamy texture. I've found you can leave it on a low simmer and stir it occasionally. You still get a lovely risotto with a good texture. It's perhaps not quite as creamy as one that has had continual stirring, (after all, no one is putting that amount of effort in for nothing), but a non stirred risotto still comes out very well.
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Recipe Tips and Variations
- I can't decide if a salmon risotto is better with pan fried salmon fillets, or with fresh smoked salmon, so I've included both options. A smoked salmon risotto is slightly easier as the salmon doesn't need to be cooked. Just cut it into strips and serve over the top of the risotto.
- To make this Salmon Risotto with a salmon fillet, you can pan fry it or poach it. I like to serve the fillet over the top of the risotto rather than flaking it up and mixing it in. If you don't want to pan fry your salmon, you can poach it in water for 8 -10 minutes, depending on the thickness of the fillet. Poaching with the skin on means the fish will easily come away from the skin once it is cooked. Just stir in the flaked salmon once your risotto is cooked.
- I've used peas in this recipe, but other vegetables that go well are broccoli, asparagus in season, fresh spinach, sugar snap peas, mangetout or green beans. Blanch them (which means cook them quickly) for a few minutes in boiling water before adding them.
- I like to top the risotto with fresh rocket leaves and lemon zest before serving as the fresh flavours contrast nicely with the oily texture of the salmon.
People ask...
Arborio rice is the best rice to use for a risotto. It has slightly shorter grains and gives it that lovely creamy texture. Other types of rice will give a more dense, stickier result.
From a food safety point of view, yes you can freeze a risotto for 2 -3 months. However, the texture will not be the same when you defrost it. The rice can become hard and grainy. Risotto is most definitely best eaten fresh.
The rice will continue to absorb the liquid so once it has cooled your risotto will be thicker. You should loosen it with a few tablespoons of hot stock when you reheat it. As with all foods that you reheat, make sure your risotto is piping hot before serving.
How to make it
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- Heat the butter in a large saucepan and when it is bubbling, add the onion and cook over a medium heat for 5 minutes.
- 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.
- Add the peas then pour in the stock and season with salt and black pepper. Give it all a gentle stir.
- Bring the pan to simmer then cover with a tight fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened, stirring occasionally. Add a little more stock if necessary.
- Cut the smoked salmon into strips ready to stir in. Alternatively, add a little oil to a frying pan and pan fry the salmon fillets over a medium heat for 2 - 3 minutes each side then set to one side. To poach the fillets, simmer for 8 -10 minutes then flake the fish off the skin.
- When the rice is cooked, stir in the lemon juice, half the zest and the parmesan. Let it rest for 2 - 5 minutes to allow it to go creamy.
- Serve the risotto with the smoked salmon or cooked salmon on top and sprinkle with rocket leaves and the rest of the lemon zest.
More Salmon Recipes
Sustainability
When shopping for salmon, look for the blue MSC logo. This means 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 in the fridge for 2 - 3 days in an airtight container. Don't leave it out at room temperature for longer than one hour.
More Risotto Recipes
"Recipe"
Smoked Salmon Risotto
Ingredients
- 20 g butter organic
- 1 onions organic, peeled and diced
- 400 g arborio rice organic
- 150 ml vermouth or white wine organic, fairtrade
- 400 g salmon MSC certified
- 200 g frozen peas organic
- 1 litre fish stock or vegetable stock
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 2 lemons organic, fairtrade, juice and zest of
- 40 g Parmesan cheese organic, grated
- 200 g rocket organic,
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.
- Add the rice and stir it around so it is well coated in the butter. Fry for 2 minutes. Pour in the wine or vermouth and stir until it has all evaporated.
- Add the peas then pour in the stock and season with salt and black pepper. Give it all a gentle stir.
- Bring the pan to simmer then cover with a tight fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened, stirring occasionally.
- Cut the smoked salmon into strips. Alternatively, add a little oil to a frying pan and pan fry the salmon fillets over a medium heat for 2 - 3 minutes each side then set to one side. To poach the salmon, cook for 8 - 10 minutes until the salmon is cooked through. You can remove the skin from the salmon and stir it into the risotto at the end or serve as a whole fillet placed on the top.
- When the rice is cooked, stir in the lemon juice, half the zest and the parmesan. Let it rest for 2 - 5 minutes to allow it to go creamy.
- Serve the risotto with the smoked salmon or salmon fillet on top and sprinkle with rocket leaves
Notes
Tips
You can use pan fried salmon fillets or fresh smoked salmon. A smoked salmon risotto is slightly easier as the salmon doesn't need to be cooked. Just cut it into strips and serve over the top of the risotto. Pan fry the salmon or poach it in water for 8 - 10 minutes. Flake the poached salmon into the risotto once the risotto is cooked. As well as peas, you could use broccoli, asparagus in season, fresh spinach, sugar snap peas, mangetout or green beans. Blanch the broccoli, asparagus and sugar snap peas for a few minutes in boiling water before adding them.Storage
Risotto is best eaten fresh but can be kept in the fridge in an airtight container for 2 -3 days. Loosen it with a little stock when reheating and make sure it is piping hot.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Average Carbon Emissions
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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