Lemony Salmon Risotto Recipe
Prep Time:
15 minutes
Cook Time:
36 minutes
Servings:
4 Servings
Ingredients
  • 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
Directions
  1. Preheat the oven to 350 F.
  2. Place the salmon fillets on a baking tray, drizzle on 2 tablespoons of olive oil, and season them with salt and pepper.
  3. Cook the salmon for 10 to 12 minutes, until the fillets are cooked through, then set aside.
  4. Meanwhile, add 2 tablespoons of olive oil to a large saucepan over medium heat, then add the sliced leek.
  5. Season with salt and pepper then saute the leek for 5 minutes until softened. Set aside.
  6. Add the stock to a saucepan over low heat, keeping it warm as you prepare the risotto.
  7. Add the remaining 2 tablespoons of olive oil to a large, deep pan over medium heat.
  8. Saute the chopped onions and garlic for 5 minutes, until soft.
  9. 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.
  10. Add the white wine and allow the rice to simmer gently until the liquid has been absorbed.
  11. Ladle a bit of warm stock into the rice and stir the rice regularly to agitate the starches.
  12. Cook the risotto for 15-20 minutes, continuing to feed the rice with stock until the rice is al dente and creamy.
  13. Take the risotto off the heat and stir in the butter and Parmesan.
  14. Stir in the lemon zest, cooked leek, and chopped herbs.
  15. Flake the cooked salmon, disposing of the skin, and gently stir it into the risotto before serving.