Salmon Risotto with Leeks & Lemon

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This Salmon Risotto requires no constant stirring and is made in one pot in under 40 minutes. With salmon filet, lemon, leeks and parsley it's loaded with flavor and an easy dish that seems fancy. Perfect for dinner parties and big dates, but quick & easy enough for a weeknight!

Never made risotto before? Don't worry, just follow my tips and you'll see just how easy it is to make!

Why you will love this recipe

• It's kinda quick - 40 minutes from start to finish, chopping included
• It's easy - yes, making risotto is actually really easy - and I've got just the tips to help you make it perfectly the first time
• It's pretty hands off - yes, this salmon risotto cooks itself without stirring or constantly adding more liquid
• So delicious with rich salmon complemented by lemon and leeks
• Lemon juice adds acidity and cuts the heaviness of the dish...
• ...and lemon zest adds even more lemon flavor
• It's a dish that is sure to impress - and no one needs to know how easy it really was to make

What you need to make it

Ingredient notes & substitutions

• Shredded Parmesan cheese can be substituted for a similar cheese, for example Grana Padano
• Dry white wine - the better the wine, the better the risotto, so choose one you really enjoy
• Salmon filet can be fresh or thawed from frozen, and substituted for cold or hot smoked salmon. If using smoked salmon, don't cook it, just add it to the risotto at the end.
• Fish stock is always best when homemade, but I usually use store bought bouillon cubes and follow the instructions on the package to get the right amount of liquid stock
• Risotto rice - I use Avorio, Arborio or Carnaroli rice, but any risotto rice works. The main difference is that they tend to absorb slightly different amounts of liquid, so reserve a bit of stock to add at the end if needed.

How to make it

Making this salmon risotto is done in three steps: cooking the salmon, cooking the risotto, and putting it all together.

How to cook the salmon

1. Melt half of the butter in a pan (this can be the same pan as the one you will make your risotto in) over medium-high heat and add in the salmon cubes. Season with salt and black pepper, and mix.
2. Cook for a few minutes until the salmon has a nice color on the outside and is cooked almost through. When done, take away from the heat and set aside for now.

How to cook the risotto

3. Start the risotto by melting half of the butter in a pan over medium heat. The pan should be large enough to fit all of your risotto. Then add in chopped leeks and the two garlic cloves - peeled and crushed, but in one piece, so you can easily pick them out later.
4. Fry for two minutes until the leeks have softened and absorbed a lot of the butter.
5. Add in the rice and mix well.
6. Cook the rice for about a minute, until it's starting to look dry.

7. Raise the heat to medium-high and pour in the wine.
8. Mix and let the wine cook off for 1-2 minutes.
9. When done, the rice should look almost dry again.
10. Pour in the fish stock - reserving half a cup or 1 dl to add if needed later on.

11. Mix and scrape down any rice and bits of leek that are stuck to the sides. Bring to a simmer, set the heat for low to keep it at just a simmer, and let it cook for 18 minutes. Do not stir again - but with a few minutes left, test the risotto to see if it's done. If not, let it cook a few more minutes. If at any point it starts looking dry, add the rest of the fish stock.
12. The risotto is done when the rice is almost cooked through - then turn off the heat.
13. Pick out the garlic cloves.
14. Mix in the shredded parmesan.

How to put it all together

15. Add in the cooked salmon cubes
16. Add in the lemon juice and zest
17. Add in parsley
18. Mix well, taste test, add more seasoning if needed, and serve your salmon risotto immediately!

Tips & tricks

• Don't cook your salmon all the way through even if you want it to be cooked through in the finished salmon risotto. It will keep cooking after you take it off the heat and so will be done anyway.
• For maximum salmon flavor cook the salmon in the same pan as the risotto - just remove it when done and add more butter to make the risotto
• For less salmon flavor cook the salmon in a separate pan
• Only mix once after adding the fish stock and bringing to a slow simmer, then leave it until done
• Cook it slow - you want it to stay at a slooow simmer
• Risotto is usually done before you think it is - when you test it and think "almoooost... just another minute!" that's when you take it off the heat
• Remove the garlic cloves before serving to avoid any of your guests biting into a whole clove

Recipe FAQ

More easy dinner party recipes

Love recipes like this salmon risotto - easy to make, but sure to impress your guests? Then I think you will love these:

• Shrimp Risotto with Asparagus & Basil
• Duck in Orange Sauce - Duck a l'Orange
• Mushroom Risotto with Truffle Oil

Did you love this recipe? Rate it 5 stars!
...and let me know what you loved about it in the comments.

Salmon Risotto with Leeks & Lemon

5 from 11 votes

Print Rate

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: 2 people

Calories: 1249kcal

Total time: 40 minutes

Author: Emmeline Kemperyd

Ingredients

• 2 Tbsp butter divided
• 300 g salmon filet diced
• ½ tsp salt
• ½ tsp black pepper
• ½ medium-sized leek chopped
• 2 garlic cloves peeled and slightly crushed, but in one piece
• 2 dl risotto rice
• 2 dl dry white wine
• 5 dl fish stock divided
• 2 dl shredded Parmesan cheese
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 handful flat leaf parsley chopped
• salt and pepper according to taste

Metric - US Customary

Instructions

• Melt half of the butter in a pan over medium-high heat. Add in the cubed salmon and season with salt and pepper. Fry for two minutes or until it has a nice color on the outside and is almost cooked through. Then remove the salmon from the pan and set aside for now.
• Place the same pan (or another, for less salmon flavor) over medium heat and add in the rest of the butter. When melted, add in the chopped leeks and the garlic cloves. Mix and fry for two minutes.
• Add in the rice, mix, and fry for a minute or until the butter has been absorbed.
• Raise the temperature to medium-high and pour in the wine. Cook it off while stirring, until it is almost completely evaporated.
• Lower the heat to medium and add in all fish stock except 1 dl/ ½ cup. Bring to a slow simmer and lower the heat to low to maintain a slow simmer. Mix well once and then leave it to simmer until done, about 18 minutes. Keep an eye on it so it doesn't get dry - if it does, add more stock. With two minutes left, start tasting it to make sure you don't overcook the rice.
• When the risotto is finished, remove the garlic cloves and mix in the shredded Parmesan cheese. Follow with the cooked salmon cubes, lemon zest, lemon juice and chopped parsley. Mix well, then taste test and adjust seasoning if needed. Serve immediately!

Equipment needed for this recipe

• Chopping board*
• Skillet or frying pan*
• Cooking utensils*
• Measuring spoons*
• Measuring cups (metric or imperial)*
• Kitchen knife*

Video

Notes

Lemon juice and zest is stated in Tbsp since the amount will vary with the size and juiciness of your lemon. For two servings you will need the juice and zest from about half a lemon.

 

Ingredient notes & substitutions

• Shredded Parmesan cheese can be substituted for a similar cheese, for example Grana Padano
• Dry white wine - the better the wine, the better the risotto, so choose one you really enjoy
• Salmon filet can be fresh or thawed from frozen, and substituted for cold or hot smoke salmon. If using smoked salmon, don't cook it, just add it to the risotto at the end.
• Fish stock is always best when homemade, but I usually use store bought bouillon cubes and follow the instructions on the package to get the right amount of liquid stock
• Risotto rice - I use Avorio, Arborio or Carnaroli rice, but any risotto rice works. The main difference is that they tend to absorb slightly different amounts of liquid, so reserve a bit of stock to add at the end if needed.

 

Tips & tricks

• Don't cook your salmon all the way through even if you want it to be cooked through in the finished dish. It will keep cooking after you take it off the heat and so will be done anyway.
• For maximum salmon flavor cook the salmon in the same pan as the risotto - just remove it when done and add more butter to make the risotto
• For less salmon flavor cook the salmon in a separate pan
• Only mix once after adding the fish stock and bringing to a slow simmer, then leave it until done
• Cook it slow - you want it to stay at a slooow simmer
• Risotto is usually done before you think it is - when you test it and think "almoooost... just another minute!" that's when you take it off the heat
• Remove the garlic cloves before serving to avoid any of your guests biting into a whole clove
• If the risotto is too watery this means you've added to much stock - just remove the excess liquid with a spoon

Nutrition

Calories: 1249kcal | Carbohydrates: 92g | Protein: 81g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 201mg | Sodium: 3085mg | Potassium: 1262mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1819IU | Vitamin C: 13mg | Calcium: 1230mg | Iron: 8mg

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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