Creamy Salmon Risotto – Italian Comfort Dish

If you’re craving something rich, comforting, and elegant, this Salmon Risotto is the answer. Creamy Arborio rice slowly cooked to perfection, buttery flakes of salmon, and a touch of lemon for brightness, this dish is pure Italian comfort food. It’s perfect for a cozy dinner or to impress guests with minimal effort.

Why You’ll Love This Recipe

• Creamy, velvety texture with the perfect bite from Arborio rice
• Fresh and light flavor from salmon and lemon
• Restaurant-quality dish that’s surprisingly easy to make at home
• Customizable, works with fresh or canned salmon
• Great for family dinners or date nights

Ingredients

For the Risotto

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth (kept warm)
• 1 cup cooked salmon, flaked
• 2 tablespoons butter
• 1/3 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

For Cooking Salmon (if uncooked)

• 1 salmon fillet (about 6 oz)
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried dill (optional)

Step-by-Step Instructions

1. Cook the Salmon (if needed): Preheat oven to 375°F (190°C). Brush salmon with olive oil, season with salt, pepper, and dill, and bake for 12–15 minutes until cooked through. Flake into small pieces.
2. Sauté the Base: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds.
3. Toast the Rice: Add Arborio rice and stir to coat in oil. Toast for about 2 minutes until the edges of the rice look slightly translucent.
4. Add the Broth Gradually: Add ½ cup of warm vegetable broth and stir until absorbed. Continue adding broth ½ cup at a time, stirring frequently until the rice is tender and creamy (about 20 minutes).
5. Finish the Risotto: Stir in butter, Parmesan, lemon juice, and zest. Gently fold in the flaked salmon. Taste and season with salt and pepper.
6. Serve and Garnish: Spoon into bowls and top with chopped parsley and a sprinkle of extra Parmesan.

Tips & Variations

• Keep the broth warm while cooking to maintain the ideal temperature for creamy risotto.
• Substitute salmon with shrimp or crab for a seafood twist.
• Add peas or spinach for extra color and nutrition.
• For extra richness, stir in a tablespoon of cream or mascarpone at the end.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container for up to 2 days.
• Reheat: Warm gently in a saucepan with a splash of broth or water to restore creaminess.
• Do Not Freeze: Risotto’s creamy texture doesn’t hold up well after freezing.

Serving & Pairing Ideas

• Pair with a crisp green salad or roasted asparagus.
• Serve with garlic bread or warm dinner rolls.
• A light lemon dressing or fresh herbs make the dish even brighter.

Frequently Asked Questions

Can I use canned salmon for this recipe?

Yes, canned salmon works great for a quicker version. Just drain and flake it before adding to the risotto at the end of cooking.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can cook it halfway, cool it, and finish cooking with broth when ready to serve.

What can I use instead of Arborio rice?

Carnaroli or Vialone Nano rice work well for risotto, but avoid long-grain varieties, which don’t produce the same creaminess.

How can I make this dairy-free?

Use olive oil instead of butter and skip the Parmesan or replace it with a dairy-free alternative.

Ready to Make It?

This Salmon Risotto is a perfect balance of creaminess, freshness, and flavor. Whether you’re cooking for a weeknight dinner or a special occasion, it’s a recipe that never fails to impress. Try it tonight and taste the comfort of homemade Italian cooking.

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