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30 minutes is all it takes to make this super easy no-stir Smoked Salmon Risotto that's loaded with amazing lemon and asparagus flavor. Not sure you can make a great risotto? Think again - it will quickly become your go-to dinner party dish.
I'm not quite sure who started the myth that you need to constantly stir a risotto - but I'm here to tell you, you really don't need to.
You shouldn't, even - because all that stirring? It might actually make your risotto worse, not better.
Why you will love this recipe
- No stirring required - well, a little bit, but not after you add the broth
- It's quick and done in under 25 minutes
- It's loaded with amazing flavor from smoked salmon, lemon juice & asparagus
- The perfect dinner party dish - quick and easy to make, yet delicious & "fancy"
What you need to make it
Ingredient notes & substitutions
- Risotto rice - I prefer carnaroli rice as the grains are more likely to stay intact, even if you stir it too much or overcook it slightly. Arborio rice is also great, but more sensitive. The amount of liquid needed can vary with the type of rice you use, so follow the amount on the package if you use a different kind.
- Lemon juice really needs to be fresh squeezed, bottled just won't do here!
- Salted and unsalted butter can be used interchangeable for this recipe. Add a pinch of salt at the end if needed.
- Dry white wine - pick a nice one for the best taste. And for the perfect pairing - serve the same wine alongside it. You can also use sparkling white wine.
- Asparagus - make sure to remove the tough end part (click the link to see how I do it)
- Cold smoked salmon can be swapped for hot smoked or pan seared salmon
- Fish stock - homemade makes it even better, but I just used a bouillon cube
How to make it
- Start by melting butter in a pan over medium heat, and then add in the chopped shallots and fry for a few minutes, until golden
- Add the risotto rice and fry for a minute, until most of the butter has been absorbed
- Raise the heat to medium-high and pour in the wine
- Cook for a few minutes, until almost all of the wine has cooked off or been absorbed
- When you see most of the wine is gone, lower the heat to medium again
- Mix in half of the lemon juice
- Cook for 1 minute, until the sauce around the rice starts to look a bit sticky
- Pour in the fish stock
- Mix and bring to a simmer, then lower the heat to low
- Cook for 16 minutes, without stirring but taking care that the heat is low enough so that the risotto doesn't burn
- Gently mix in the chopped asparagus, then cook for 2 more minutes
- Pour in the rest of the lemon juice
- Season with ground black pepper
- Add shredded parmesan, and mix gently
- Add smoked salmon cut in pieces
- Mix well, but gently, taste test, then serve your smoked salmon risotto topped with some shredded Parmesan!
Tips & tricks
- Don't stir! At least not while cooking after adding in the fish stock. Stirring can cause the rice grains to break.
- Don't add salt! Smoked salmon can be pretty salty, so hold the salt until you've tasted the final dish.
- Be brave - it's done earlier than you think! When you test it and you think it's almost done - then it's done.
- Add more stock if you need to - the amount needed depends on the type of rice you use
- Store leftovers in the fridge in an airtight container, for up to 2 days
Recipe FAQ
Don't I have to stir a risotto all the time?
No! Just make sure you keep the temperature low enough that the risotto doesn't burn, and you will be fine.
What type of rice should I use?
You should use risotto rice, and I prefer carnaroli as it's the easiest one to cook with. You can also use other types of risotto rice, like arborio rice.
Can I freeze it?
You can, but risotto doesn't freeze well. I recommend storing in the fridge and finishing it within a few days instead!
More no-stir risotto recipes
Love risotto? Then I have just the recipes for you!
- Apple Risotto with Marcona Almonds
- Shrimp Risotto with Asparagus & Basil
- Mushroom Risotto with Truffle Oil
- Salmon Risotto with Leeks & Lemon
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Smoked Salmon Risotto with Asparagus & Lemon
Print RateServings: 2
Calories: 1018kcal
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 minutes
Ingredients
- 2 tablespoon butter salted or unsalted
- 1 large shallot finely chopped
- ¾ cup Carnaroli rice or other risotto rice
- ¾ cup dry white wine
- 4 tablespoon fresh squeezed lemon juice divided
- 1.75 cup fish stock
- 10 asparagus tough end removed, chopped
- ½ teaspoon ground black pepper
- ⅔ cup shredded Parmesan cheese + extra to serve (optional)
- ⅓ lb cold smoked salmon cut in bite-size pieces
Instructions
- Melt the butter in a skillet or frying pan over medium-high heat, then add in the chopped shallot and fry for 1-2 minutes, until golden.2 tablespoon butter, 1 large shallot
- Add in the Carnaroli rice and mix well, fry for a minute, until almost all the butter has been absorbed.¾ cup Carnaroli rice
- Raise the heat to medium-high and pour in the wine. Cook for a few minutes, until almost all the wine has either cooked off or been absorbed by the rice.¾ cup dry white wine
- Lower the heat to medium, pour in half of the lemon juice and cook for 1 minute, until the sauce around the rice starts to look a bit sticky.4 tablespoon fresh squeezed lemon juice
- Pour in the fish stock, mix, and bring everything to a simmer. Then lower the heat to low and cook for 16 minutes, without stirring.1.75 cup fish stock
- After 16 minutes, mix in the chopped asparagus. Then cook 2 more minutes, until the risotto is done.10 asparagus
- When the risotto is done, season with the rest of the lemon juice and grund black pepper. Then mix in shredded Parmesan cheese and cold smoked salmon.4 tablespoon fresh squeezed lemon juice, ½ teaspoon ground black pepper, ⅔ cup shredded Parmesan cheese, ⅓ lb cold smoked salmon
- Serve topped with some shredded Parmesan cheese.⅔ cup shredded Parmesan cheese
Equipment needed for this recipe
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Risotto rice - I prefer carnaroli rice as the grains are more likely to stay intact, even if you stir it too much or overcook it slightly. Arborio rice is also great, but more sensitive. The amount of liquid needed can vary with the type of rice you use, so follow the amount on the package if you use a different kind.
- Lemon juice really needs to be fresh squeezed, bottled just won't do here!
- Salted and unsalted butter can be used interchangeable for this recipe. Add a pinch of salt at the end if needed.
- Dry white wine - pick a nice one for the best taste. And for the perfect pairing - serve the same wine alongside it. You can also use sparkling white wine.
- Asparagus - make sure to remove the tough end part (click the link to see how I do it)
- Cold smoked salmon can be swapped for hot smoked or pan seared salmon
- Fish stock - homemade makes it even better, but I just used a bouillon cube
Tips & tricks
- Don't stir! At least not while cooking after adding in the fish stock. Stirring can cause the rice grains to break.
- Don't add salt! Smoked salmon can be pretty salty, so hold the salt until you've tasted the final dish.
- Be brave - it's done earlier than you think! When you test it and you think it's almost done - then it's done.
- Add more stock if you need to - the amount needed depends on the type of rice you use
- Store leftovers in the fridge in an airtight container, for up to 2 days
Nutrition
Calories: 1018kcal | Carbohydrates: 93g | Protein: 55g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 2482mg | Potassium: 778mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1674IU | Vitamin C: 17mg | Calcium: 928mg | Iron: 8mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Cathleen
Can you believe that I have never made risotto? Heck, I've never even tried it! Bookmarking this to make later, thank you so much for the recipe 🙂
Emmeline Kemperyd
What?? You must try! I promise you will be make it over and over once you try it - so fun to play around and test different seasonings.
Nathan
I'll take just about ANY excuse to eat some smoked salmon, and this recipe looks so tasty!
Emmeline Kemperyd
Haha - same here, Nathan!
Kathryn Donangelo
Risotto and smoked salmon is such a great combo!! This dish is so hearty and super easy to make. We all loved this and can't wait to make this again soon! 🙂
Beth
This looks so delicious and tasty! I can't wait to give this a try! My family is going to love this!
Emily
I've honestly never cooked with smoked salmon, but I love risotto. I need to give this recipe a try!