Salmon Risotto
A creamy, quick salmon risotto that comes together in about 20 minutes. Perfect for a weeknight dinner, with flaky salmon and fresh herbs folded into rich, comforting rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 cup arborio rice
- 8 oz salmon fillet
- 3 cups chicken or vegetable broth
- 2 tbsp butter
- ¼ cup parsley
- ½ tsp salt
Instructions
- 1
In a medium saucepan, bring the 3 cups broth to a simmer over medium heat. Keep it warm on low heat while you cook the rice.
- 2
In a large skillet, melt 1 tbsp butter over medium heat. Add the 1 cup arborio rice and toast, stirring, until the edges turn translucent, about 2 minutes.
- 3
Ladle in the warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more, until the rice is creamy and tender, about 18 minutes total.
- 4
Meanwhile, season the 8 oz salmon with the 1/2 tsp salt. In a separate skillet over medium-high heat, cook the salmon for 3-4 minutes per side, until it flakes easily with a fork. Remove and flake into chunks.
- 5
Stir the flaked salmon, remaining 1 tbsp butter, and the 1/4 cup chopped parsley into the risotto. Cook for 1 minute until heated through, then serve immediately.
Tools you’ll need
- medium saucepan
- large skillet
- small skillet
- wooden spoon
- ladle
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