Lemony Salmon Risotto Recipe
When it comes to comfort food, Italian cuisine surely has to come top of the list. From pasta to pizza, Italian food strikes the perfect balance of relaxed luxury in the culinary world, combining simple, fresh ingredients to create hearty and flavorful dishes that will always leave you satisfied. Wonderfully creamy and rich risotto is another dish to add the list of ultimate comfort foods, originating from Northern Italy. And, like most Italian foods, while the ingredients may be fresh and simple, to really make it well, the cooking process requires your full attention.
This lemony salmon risotto recipe, created by Tasting Table recipe developer Jennine Rye, is comfort in a bowl. Rich and creamy risotto is cooked up, flavored with white wine, buttery leeks, zesty lemon, sharp and nutty Parmesan cheese, and tender, oven baked salmon. Finished off with fresh herbs, this is a dish that would make any Italian proud. Simply serve it by itself with an extra sprinkle of Parmesan cheese, alongside a fresh side salad, or, it also works wonderfully as a side dish for your chosen accompaniment.
Gather the ingredients for lemony salmon risotto
To begin this lemony salmon risotto recipe, first you will need to gather the ingredients. You will want salmon fillets, olive oil, salt and pepper, a leek, stock, an onion, garlic cloves, risotto rice, white wine, butter, grated Parmesan, lemon zest, fresh parsley, and dill.
Step 1: Preheat the oven
Preheat the oven to 350 F.
Step 2: Prepare the salmon
Place the salmon fillets on a baking tray, drizzle on 2 tablespoons of olive oil, and season them with salt and pepper.
Step 3: Cook the salmon
Cook the salmon for 10 to 12 minutes, until the fillets are cooked through, then set aside.
Step 4: Begin the leeks
Meanwhile, add 2 tablespoons of olive oil to a large saucepan over medium heat, then add the sliced leek.
Step 5: Saute the leeks
Season with salt and pepper then saute the leek for 5 minutes until softened. Set aside.
Step 6: Prepare the stock
Add the stock to a saucepan over low heat, keeping it warm as you prepare the risotto.
Step 7: Heat the oil
Add the remaining 2 tablespoons of olive oil to a large, deep pan over medium heat.
Step 8: Saute the onions
Saute the chopped onions and garlic for 5 minutes, until soft.
Step 9: Add the rice
Add the rice to the pan, mix it in to coat it with the pan oil, and allow it to toast for 1-2 minutes.
Step 10: Add the wine
Add the white wine and allow the rice to simmer gently until the liquid has been absorbed.
Step 11: Ladle in the stock
Ladle a bit of warm stock into the rice and stir the rice regularly to agitate the starches.
Step 12: Cook the risotto
Cook the risotto for 15-20 minutes, continuing to feed the rice with stock until the rice is al dente and creamy.
Step 13: Add the butter and Parmesan
Take the risotto off the heat and stir in the butter and Parmesan.
Step 14: Add the lemon, leek, and herbs
Stir in the lemon zest, cooked leek, and chopped herbs.
Step 15: Stir in the salmon
Flake the cooked salmon, disposing of the skin, and gently stir it into the risotto before serving.
How can you customize this salmon risotto?
Whether you are looking to change up this recipe for dietary requirements, personal preference, or simply to add a bit of variety, this dish is as adaptable as it is delicious. While risotto is naturally gluten-free (as long as you use a gluten-free stock) this dish does contain butter and Parmesan, making it not quite dairy-free. To make it safe for those following a dairy-free diet, simply swap out the butter for a dairy-free option, and you can either omit the Parmesan or similarly use a dairy-free cheese alternative in its place.
For a bit of variety, you could try swapping out the leek for another vegetable: Zucchini, mushrooms, or peas make excellent options for this dish. Similarly, fresh basil pairs deliciously with the flavors of this risotto, and can be substituted for either the dill or parsley. Finally, to elevate this dish, why not try swapping out the salmon fillets for smoked salmon? Perfect for a date night, dinner party, or celebration, this substitution makes for an easy and elegant fine dining option.
What can I do with leftover salmon risotto?
If you have any leftovers of this lemony salmon risotto, it's perfectly feasible to warm it up the next day for another bowl of creamy, comforting risotto. However, if you are looking to create a slightly different meal with any leftovers, there are a variety of different options; risotto is more versatile than you might think!
Making arancini is a great way to use up leftover risotto, simply roll the cold risotto into balls (stuffed with cheese if you would like), coat them in breadcrumbs and then fry them until golden and crisp. Risotto also makes a great filling for a variety of stuffed veggies, from stuffed peppers, to stuffed zucchini, or portabello mushrooms. To make risotto fritters simply form the leftovers into patties, coat with breadcrumbs and then pan fry until golden. Finally, perhaps you would enjoy a risotto frittata — just mix the leftovers with eggs and your choice of other herbs and fillings, before cooking in a skillet pan until just cooked through, for a lovely and filling brunch or lunch option.
- 4 boneless, skin-on salmon fillets
- 6 tablespoons olive oil, divided
- salt, to taste
- pepper, to taste
- 1 large leek, sliced
- 3 cups vegetable or chicken stock
- 1 medium onion, sliced
- 2 large garlic cloves, crushed
- 10 ounces arborio rice (or other short-grain risotto rice)
- ½ cup white wine
- 2 tablespoons butter
- 5 ounces grated Parmesan, plus extra for serving
- Zest of 1 lemon
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Preheat the oven to 350 F.
- Place the salmon fillets on a baking tray, drizzle on 2 tablespoons of olive oil, and season them with salt and pepper.
- Cook the salmon for 10 to 12 minutes, until the fillets are cooked through, then set aside.
- Meanwhile, add 2 tablespoons of olive oil to a large saucepan over medium heat, then add the sliced leek.
- Season with salt and pepper then saute the leek for 5 minutes until softened. Set aside.
- Add the stock to a saucepan over low heat, keeping it warm as you prepare the risotto.
- Add the remaining 2 tablespoons of olive oil to a large, deep pan over medium heat.
- Saute the chopped onions and garlic for 5 minutes, until soft.
- Add the rice to the pan, mix it in to coat it with the pan oil, and allow it to toast for 1-2 minutes.
- Add the white wine and allow the rice to simmer gently until the liquid has been absorbed.
- Ladle a bit of warm stock into the rice and stir the rice regularly to agitate the starches.
- Cook the risotto for 15-20 minutes, continuing to feed the rice with stock until the rice is al dente and creamy.
- Take the risotto off the heat and stir in the butter and Parmesan.
- Stir in the lemon zest, cooked leek, and chopped herbs.
- Flake the cooked salmon, disposing of the skin, and gently stir it into the risotto before serving.
| Calories per Serving | 1,579 |
| Total Fat | 90.7 g |
| Saturated Fat | 24.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 262.6 mg |
| Total Carbohydrates | 75.3 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 6.0 g |
| Sodium | 1,910.2 mg |
| Protein | 104.1 g |
