Make this Salmon Risotto in under 40 minutes, without constant stirring. With lemon, leeks and parsley it's loaded with flavor and an easy dish that seems fancy. Perfect for dinner parties, and quick & easy enough for a weeknight!


2 tablespoon butter ⅔ lb salmon ½ teaspoon salt ½ teaspoon black pepper ½ leek 2 garlic cloves 1 cups risotto rice 1 cups dry white wine 2½ cups fish stock 1 cups Parmesan cheese 1 tablespoon lemon juice 1 tablespoon lemon zest 1 handful flat leaf parsley salt and pepper

amazing!!! This is the first risotto I have ever made. It was so easy and we just loved it. - Jessica

Review for a recipe on alwaysusebutter.com

Season salmon with salt and pepper and sear until cooked on the outside. Then set aside for now.

Cook leeks and garlic cloves in butter for a few minutes, until the leek has softened.

Add risotto rice and cook for 1 minute.

Raise the heat and pour in the wine. Mix and let it cook for 1-2 minutes.

Pour in most of the fish stock - reserve half a cup to maybe add later.

Stir once, then simmer sloooowly for 18 minutes without stirring. If it starts to look dry, add more fish stock.

When the risotto is cooked, turn off the heat, remove the garlic cloves, and mix in the shredded Parmesan cheese.

Mix in the salmon.

Add lemon zest & lemon juice.

Add chopped parsley.

Mix well, then taste test and add salt and pepper as needed. All done!

Who will you treat to this delicious salmon risotto?

Find more quick & easy risotto recipes at alwaysusebutter.com