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White bowl of salmon risotto garnished with lemon slices, shaved parmesan, fresh dill and chives.

Salmon Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Instant Pot, Stovetop
  • Cuisine: Italian Inspired


Risotto lovers – this one’s for you! This creamy salmon risotto recipe is easy to make and absolutely delicious. Recipe includes step-by-step instructions for both stovetop and the Instant Pot (pressure cooker).


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 shallots or 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 ½ cups Arborio rice or Carnaroli rice
  • 1/2 cup dry white wine
  • 3 cups stock for Instant Pot Method or 6 cups stock for Stovetop Method (can use seafood, fish, vegetable or chicken stock)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup mascarpone, Boursin or cream cheese
  • 1 lemon, zest and juice (or to taste)
  • salt and freshly ground pepper, to taste
  • 1/21 pound cooked flaked salmon, chopped smoked salmon or canned (see notes)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped chives or green onions


Instant Pot Method

  1. Sauté aromatics: Set the Instant Pot to “Sauté” mode 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: Stir in the rice and cook for 1-2 minutes.
  3. Add wine: Add the wine and cook until it has absorbed, while stirring to scrape up any browned bits at the bottom of the pot.
  4. Add stock: Press the cancel button and pour in the stock.  Stir to combine.
  5. 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.
  6. Stir through remaining ingredients: Remove the lid and stir the risotto to combine.   Stir through the 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) and gently mix through the salmon. (Note: There will be liquid sitting on top when you open the Instant Pot – this is normal! Simply give it a stir to incorporate. It will thicken up into a beautiful, creamy risotto once the remaining ingredients are added and it has a chance to sit for a minute.)
  7. Garnish and serve: Serve risotto in bowls, sprinkled with reserved chopped dill and chives.  You can also add some additional garnish like: lemon zest, parmesan shavings, arugula, freshly ground pepper, etc.

Stovetop Method

  1. Warm stock: Warm the stock in a saucepan over low heat.
  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: Stir in the rice and cook for 1-2 minutes.
  4. Add wine: Add the wine and cook while stirring until it has been absorbed.
  5. 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.
  6. 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) and gently mix through salmon.
  7. 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.


  • Salmon Notes: The salmon can be cooked any way you like (grilled, pan seared, poached, baked, etc.).  Cook it up ahead of time or use leftover cooked salmon.  Flake it apart and stir through risotto.  If freshly cooked, the filet can also be placed on top of the risotto.  You can also use chopped up smoked salmon or canned salmon in this recipe as well.
  • Use risotto rice! It has a higher starch content which creates the creamy texture in finished risotto.  The two most common varieties are Arborio and Carnaroli.  Arborio is easily found in most grocery stores. 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.  DO NOT rinse the rice – you want the starches for a nice and creamy risotto.
  • Instant Pot: For the Instant Pot method, I use the 6-Quart Instant Pot Duo (you can also use a different electric pressure cooker brand too).  If you are new to the Instant Pot or confused by the terminology, check out “10 Instant Pot Tips For Beginners”.