Salmon Risotto

Reasons To Love This Recipe

If you love risotto and you love salmon, then this is THE recipe for you! It features a decadent creamy risotto with salmon (cooked any way you like) that is finished off with the bright flavors of lemon and fresh herbs.

• Two methods to choose from depending on if you want a hands on or “no-stir” experience.
• Great way to use up leftover salmon! You can also use freshly cooked salmon, smoked salmon or canned salmon.
• Absolutely delicious! This is an amazing risotto variation. If you love risotto, make sure to also check out this Creamy Pea Risotto.
• Simple yet elegant! Simple enough for a weeknight meal but also elegant enough to serve when entertaining or for a romantic date night at home.

Ingredients You’ll Need

You will need the following ingredients to make this creamy and delicious salmon risotto recipe:

• Arborio or Carnaroli Rice: Risotto needs to be made with risotto rice. It has a higher starch content which creates the creamy texture in finished risotto. The most common variety found in grocery stores is Arborio. Carnaroli is a little harder to find but I highly recommend grabbing it if you see it. It is considered the “king” of risotto rice and has a higher starch content and firmer texture than Arborio, resulting in a creamier risotto that is much more difficult to overcook.
• Salmon: Use flaked cooked salmon – either leftover or freshly cooked. It can be prepared any way you like: grilled, pan seared, poached, baked, etc. You could also use canned salmon or chopped up smoked salmon instead too.
• Olive Oil & Butter: The combination adds great flavor when sautéing the aromatics.
• Shallots (or Onion) & Garlic: Adds delicious flavor.
• Crushed Red Pepper Flakes: For a touch of heat and flavor.
• White Wine: Choose a dry white wine (nothing sweet). Sauvignon Blanc, Pinot Grigio and Chardonnay work well. I like to open up a quality bottle and then enjoy a glass with my risotto later. You could also substitute water or additional stock for the wine.
• Stock: You can use seafood, fish, vegetable or chicken stock.
• Parmesan: Use freshly grated parmesan.
• Mascarpone, Boursin or Cream Cheese: Makes the risotto extra creamy and rich, taking it to the next level!
• Lemon: Zest and juice of one lemon. If you don’t like things too “lemony”, start with half the lemon juice and adjust to taste.
• Salt & Pepper: To taste.
• Dill & Chives: Fresh chopped dill and chives (or green onion) adds a pop of fresh flavor and color.

Detailed ingredient list and directions located in the recipe card below.

How To Make Salmon Risotto

Let’s make some salmon risotto! Choose between the “no stir” Instant Pot method or the traditional stovetop method.

Instant Pot (Pressure Cooker) Method

No endless stirring with this easy Instant Pot Salmon Risotto! The Instant Pot does all the work and results in a creamy delicious risotto, leaving you time to whip together a simple salad or side dish. I use the 6-Quart Instant Pot Duo (you can also use a different electric pressure cooker brand too).

1. Sauté aromatics: Set the Instant Pot to “Sauté” and melt the butter and extra virgin olive oil. Add the shallots (or onion), garlic and red pepper flakes and sauté until softened.
2. Add rice and wine: Stir in the rice and cook for 1-2 minutes. Add the wine and cook until it has absorbed, while stirring to scrape up any browned bits at the bottom of the pot.
3. Add stock: Press the cancel button and pour in the stock. Stir to combine and scrape up any cooked on bits at the bottom with a wooden spoon.
4. Pressure cook: Secure the lid with the pressure valve in the “Sealing” position. Set to pressure cook for 5 minutes (high pressure), followed by a quick release.
5. Stir through remaining ingredients: Remove the lid and stir the risotto to combine. (There will be some liquid sitting on top – this is normal!) Stir through the parmesan, mascarpone (or cream cheese), lemon zest and juice. Season to taste with salt and pepper. Stir through chopped dill and chives (reserving some for garnish) and gently mix through the salmon
6. Garnish and serve: Add to bowls, sprinkle over chopped dill and chives and serve. You can also add some additional garnish like: lemon zest, parmesan shavings and freshly ground pepper.

Note: After removing the Instant Pot lid, you’ll notice that there is still liquid in the pot. This is totally fine! Simply give it a stir to incorporate. Once the remaining ingredients have been added in and sits for a minute, it will thicken up into a beautiful, creamy risotto!

New to the Instant Pot or confused by the terminology? Check out these Instant Pot Tips For Beginners.

1. Warm the stock: Warm the stock in a saucepan over low heat. If it’s cold, it changes the temperature of the dish and affects the cooking process every time you add it to the risotto.
2. Sauté aromatics: Melt the butter and olive oil in a large sauté pan or Dutch oven over medium heat. Add the shallots (or onion), garlic and red pepper flakes and sauté for 2-3 minutes until softened.
3. Add rice and wine: Stir in the rice and cook for 1-2 minutes. Add the wine and cook while stirring until it has been absorbed.
4. Add stock gradually: Add a ladle (about 1/2 cup) of the warm stock and cook, stirring until the liquid is almost completely absorbed. Continue to add a ladleful or two at a time, allowing each addition to be mostly absorbed before adding the next (don’t let it get too dry or it can stick and burn). Adjust the heat as necessary during the process to keep a steady simmer. You don’t have to stir continuously but stir often to help release the starches in the rice which makes the risotto creamy. Repeat until the rice is al dente or your desired doneness and creamy in texture (you might not use all of the stock). This process can take around 20-25 minutes depending on your desired doneness.
5. Stir through remaining ingredients: Turn off the heat and stir in parmesan, mascarpone (or boursin/cream cheese), lemon zest and juice. Season to taste with salt and pepper. Stir through chopped dill and chives (reserving some for garnish). Gently mix through salmon or place on top once plated.
6. Garnish and serve: Add to bowls and sprinkle over the reserved dill and chives. You can also add some additional garnish like: lemon zest, parmesan shavings, arugula or microgreens and freshly ground pepper.

Possible Variations

• Add some veggies: Peas, asparagus and zucchini would all work well.
• Swap the salmon: Use different fish like trout or other seafood like shrimp.
• Garnish it: So many possible additional garnish options. Besides the chopped herbs, you could drizzle it with truffle oil, garnish with arugula or microgreens, parmesan shavings, etc.
• Mix ins: Mix through some pesto, chopped preserved lemons or other herbs instead of the dill and chives.
• Swap the wine: Using wine to deglaze the pan adds a sophisticated layer of flavor but you can easily swap it for water or additional stock if you prefer not to cook with wine.
• Use whole salmon filet: Instead of stirring through flaked salmon, you can also place a freshly cooked salmon filet on top of the risotto before serving.
• Make it spicier: Add more crushed red pepper flakes or cayenne pepper.

What To Serve With It

Serve this salmon risotto with a simple green salad or veggie side dish like roasted or steamed asparagus or broccoli to complete the meal. Here are a few more delicious side dish options:

• Burrata Caprese
• Garlic Butter Green Beans
• Cucumber Yogurt Salad or this German Cucumber Salad
• Chopped Veggie Salad
• Burrata Bruschetta

Storage & Reheating

• Storing Leftovers: Risotto is best served immediately but leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing risotto since it changes the texture and the rice becomes hard and grainy.
• To Reheat: Reheat risotto in a saucepan over medium-low heat with a little extra stock to loosen it back up, stirring until it’s warm and creamy again.

FAQ

More Salmon Recipes

Here are a few more delicious salmon recipes to try:

• Salmon Stir Fry
• Salmon Asparagus Pasta Salad

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