Make this delicious Salmon Risotto in under 40 minutes, without constant stirring. With lemon, leeks and parsley it's loaded with flavor and an easy dish that still seems fancy. Perfect for dinner parties, and quick & easy enough for a weeknight!
Risotto + Salmon = True Love
Never is risotto better than when made with seafood! And this version is no exception. Creamy, lemony and delicious - and oh, so easy to make!
As is the case for all my risotto recipes, this is a quick and easy dish that's all done in under 40 minutes, and requires no constant stirring. Yes, it's true! You don't have to constantly stir your risotto. In fact, it's better not to.
Salmon + Your Regular Risotto Stuff
You Can Use Any Type of Salmon
I like to make this with a piece of salmon filet - either fresh, or thawed from frozen. But you can also use cold smoked or hot smoked salmon.
If you're using smoked salmon, don't cook it, just fold it into the risotto at the end. You can also use this Smoked Salmon Risotto recipe instead.
Making Risotto, the Easy Way
1. Cook the Salmon
Season salmon with salt & pepper and cook in butter until it's seared on the outside, and almost cooked through. Then remove from the heat and set aside for now.
2. Sauté
Sauté garlic & leeks in butter for a few minutes, then add the rice and cook for about one minute, until the butter (or most of it) has been absorbed.
3. Add a Nice Wine
Raise the heat and pour in the wine. Let it simmer and cook off, until the pan looks almost dry again.
4. Add (Almost) All the Stock
Pour in almost all the fish stock - save just half a cup (120 ml) or so for later. The only reason we don't add it all is because different types of risotto rice absorb quite different amounts of liquid, and we want to make sure it doesn't come out too wet.
Mix it all well, but gently, then leave to simmer sloooowly for 16-18 minutes. And do not stir! Not once. Not until I tell you too. After 16 minutes or so, start testing to see if the risotto is done. If you need to add more liquid, do it (and you can then mix very gently).
5. Finishing Touches
When the rice is almost cooked through- it's done. Turn off the heat, remove the garlic cloves, and gently fold in the Parmesan cheese. Then add the salmon, parsley, lemon juice & zest just as gently.
Taste test, add more of any seasoning you like, and serve!
Top Tips for the Best Risotto
- Don't wash the rice. You need all the starch from the grains to make the risotto creamy. Rinse it, and you'll miss out.
- Don't cook your salmon all the way through. It will keep cooking after you remove it from the heat.
- For maximum salmon flavor, use one pan. Cook the salmon in the same pan as you want to make the risotto in, then remove it, add more butter, and start making the risotto.
- For less salmon flavor, use two pans. I prefer to cook the salmon in a separate pan, but that's just me.
- Risotto is usually done before you think it is .When you test it and think "almoooost... just another minute!" that's when it's done. I promise!
What to Do with Leftovers
Risotto is always best eaten straight away. The texture will not be the same after reheating - it will be overcooked and a bit mushy. However, it's still tasty, so I always save the leftovers anyway.
Storing: Store leftovers in the fridge in an airtight container for up to 3 days.
Freezing: I do not recommend freezing leftovers.
Reheating: Reheat leftovers in the microwave in 1-minute increments, mixing between each segment.
More Quick & Easy Risotto Recipes
- Mushroom Truffle Risotto40 Minutes
- Creamy Shrimp and Asparagus Risotto40 Minutes
- Apple Risotto with Marcona Almonds35 Minutes
- Smoked Salmon Risotto with Asparagus & Lemon30 Minutes
Recipe
Salmon Risotto with Leeks & Lemon
Print RateIngredients
- 2 tablespoon butter divided; or olive oil
- ⅔ lb salmon filet diced; see notes for smoked salmon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ leek chopped
- 2 garlic cloves peeled and slightly crushed, but in one piece
- 1 cups risotto rice
- 1 cups dry white wine
- 2½ cups fish stock divided
- 1 cups shredded Parmesan cheese or other similar style hard cheese
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 handful flat leaf parsley chopped
- salt and pepper according to taste
Instructions
- Melt half the butter in a pan over medium-high heat. Add the cubed salmon and season with salt and pepper. Cook for two minutes or until the salmon has a nice color on the outside and is almost cooked through. Then remove the salmon from the pan and set aside for now.2 tablespoon butter, ⅔ lb salmon filet, ½ teaspoon salt, ½ teaspoon black pepper
- 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 sauté for two minutes.½ leek, 2 garlic cloves
- Add in the rice, mix, and cook for a minute or until the butter has been absorbed.1 cups risotto rice
- Raise the temperature to medium-high and pour in the wine. Cook it off while stirring, until it is almost completely evaporated. This takes about 1 minute.1 cups dry white wine
- Lower the heat to medium and add in all fish stock except a ½ cup (100 ml). 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, 16-18 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.2½ cups fish stock
- 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!1 cups shredded Parmesan cheese, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 handful flat leaf parsley, salt and pepper
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
- 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.
- Risotto rice - I usually use Avorio, Arborio or Carnaroli rice
- Leek can be subsituted for other onions - the best choice is shallots
- 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
- Store leftovers in the fridge in an airtight container for up to 4 days
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
A L
It was indeed delicious! I just googled salmon and rice as I wanted to make something new and I also had leek in my fridge. So very happy that I stumbled upon this recipe! I added dill, too - it was a very good idea.
Barb Cowcill
Absolutely delicious and easy way to serve up Salmon with an abundance of flavour 😊 Thankyou for sharing the recipe
Gina
Two of my favorite things: risotto & salmon! Definitely giving this a try - it would be a perfect cooler weather comfort food.
Emmeline Kemperyd
Let me know how it turns out for you, Gina!
Beth Sachs
I love that this risotto recipe is no stir! Salmon and lemon go so well together.
Emmeline Kemperyd
Right?! And I love this flavor combo as well!
Charla
I'm going to make this dish for my sister in law who loves risotto. Thank you!
Emmeline Kemperyd
Oh let me know how she likes it!
veenaazmanov
Love this recipe and love the combination of Salmon. Delicious and so easy and cheesy too.
Emmeline Kemperyd
Thank you Veena!
Anjali
I have never made risotto at home before but your recipe has inspired me to give it a try!! Really appreciate your detailed directions and tips!
Emmeline Kemperyd
So happy to hear that Anjali - definitely give it a try, and please let me know how it turns out!
Jill
Love your process photos. This flavor combination for risotto sounds amazing!
Emmeline Kemperyd
Thank you Jill!
Sophie
This is awesome. My sister lovers seafood and she will love this easy risotto recipe. Thanks a lot.
Emmeline Kemperyd
Thank you for commenting, Sophie!
Anita
We love salmon at home, and everyone declares this dish needs to be in the rotation too! 🙂
Emmeline Kemperyd
Love to hear that Anita!
Colleen
I would happily eat risotto every day, and we eat a lot of salmon, too. I never would have thought to put them together, so thanks for the inspiration.
Emmeline Kemperyd
Thank you for commenting Colleen!
Courtney | Love & Good Stuff
This risotto sounds really lovely! I am a big fan of salmon and risotto - I can't believe I haven't had a salmon risotto before! I can't wait to try this one!
Emmeline Kemperyd
I knooow I had the same feeling when I thought up this dish! Such a good combination! Hope you'll love it!