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Salmon Lemon Risotto

A close-up of creamy salmon lemon risotto topped with flaked salmon and fresh dill in a white bowl.
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Make this creamy salmon lemon risotto using simple techniques for a restaurant-quality, nourishing main dish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups low-sodium chicken or vegetable broth, kept warm
  • 1 pound salmon fillet, skin removed, cut into 1-inch cubes
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot. Stir constantly for 2 minutes to toast the grains lightly.
  4. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  5. Add one ladleful (about 1 cup) of the warm broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18-20 minutes. The rice should be creamy but still have a slight bite (al dente).
  7. When you have about 1 cup of broth remaining, gently stir in the cubed salmon. Continue adding the remaining broth until the salmon is cooked through and the risotto is creamy. This should take about 5-7 minutes.
  8. Remove the pot from the heat. Stir in the Parmesan cheese, lemon zest, lemon juice, and fresh dill. Season with salt and pepper to your taste.
  9. Let the risotto rest, covered, for 2 minutes before serving immediately with extra Parmesan cheese if desired.

Notes

  • Keep your broth warm throughout the entire cooking process; adding cold broth stops the cooking and affects the final texture.
  • For a brighter flavor, use fresh lemon juice only; bottled juice changes the taste.
  • If you prefer pan-seared salmon, cook the cubes separately until golden brown and gently fold them in at the very end with the cheese and lemon.

Nutrition

Find it online: https://pureplatepath.com/salmon-lemon-risotto-recipe/