Creamy Salmon Risotto
Craving a Salmon Risotto that’s both impressive and surprisingly simple to make? Look no further! This recipe combines starchy arborio rice with perfectly pan-seared salmon, bursting with fresh, spring flavors. It’s the perfect dish for a date night in, a special occasion, a gathering with friends, or even a special dinner party. Simple recipe, step-by-step instructions and a little secret to making a super creamy risotto – you will find it all below!
Equipment
- 2 Large Pans
Ingredients
For Risotto
- 1 tablespoon olive oil
- 1 brown onion finely chopped
- 1 garlic clove finely chopped
- 130 g risotto rice
- juice of ½ lemon
- 600 ml vegetable stock hot
- 20 g parmesan optional
- 20 g peashoots to garnish
For The Salmon
- 2 skinless salmon fillets
- 1.5 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 tablespoon butter
- 2 cloves garlic finely chopped or minced
- 1 tablespoon parsely finely chopped
Instructions
- Heat 2 tbsps of oil in a large frying pan. Add the onion and saute on low heat for 5 minutes until softened.
- Increase the heat to medium, add the risotto rice and garlic, stir and continue cooking for another minute until the rice turns slightly translucent.
- Pour in the juice of half a lemon and stir the rice quickly.
- One ladle at a time, start adding the stock and stir until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is almost cooked.
- In the meantime, cook your salmon. Pat the salmon filets with a piece of paper towel. Season them with salt and black pepper. Squeeze ½ tablespoon of lemon juice over the salmon.
- Heat the oil in a separate large non-stick pan ove rmeidum heat. Place salmon filets in the pan and sear them for 2-3 minutes on each side (or until almost cooked through - the cooking time will depend on the thickness of your salmon fillets).
- Add the butter, garlic, parsley and the remaining juice to the pan and stir, basting the salmon fillets for a further minute once the butter has melted. Take the salmon off the heat, and set aside covered.
- When the rice is cooked al dente, turn the heat off and stir in the parmesan. Cover the pan with a lid and leave the risotto for a couple of minutes.
- Divide the risotto between two bowls, top with a salmon fillet, and drizzle with a generous amount of lemon butter from the pan. Scatter peashoots on top and serve immerdiately!
Video
Nutrition
Calories: 673kcalCarbohydrates: 63gProtein: 43gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 115mgSodium: 1478mgPotassium: 1003mgFiber: 3gSugar: 5gVitamin A: 999IUVitamin C: 17mgCalcium: 164mgIron: 4mg
Tried this recipe?Let us know how it was!