Salmon Risotto with Leeks & Lemon

Salmon Risotto with Leeks & Lemon

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 dates, but quick & easy enough for a weeknight!

Course Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 703kcal

Author Emmeline Kemperyd

Equipment

Ingredients

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

US Customary - Metric

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

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