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Fish, Italy

Salmon and lemon risotto

Salmon and lemon risotto is a creamy Italian dish for 4 people, ready in 40 minutes, medium difficulty, for about €4.00 per person. Arborio rice cooks ladle by ladle in simmering broth, and diced salmon is stirred in at the very end so it stays pink and tender. Lemon zest and fresh dill add the brightness that keeps the dish from feeling heavy.

A light and fresh risotto tonight, creamy with salmon, scented with lemon zest and dill.

Salmon and lemon risotto
Total time
40 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This risotto pairs the creamy texture of arborio rice with the mild richness of salmon and a clear lemon note. Parmesan stirred in off the heat gives that classic velvety risotto finish, while fresh dill and lemon zest cut through the cheese with a bright, herbal lift. The salmon, added last, keeps a soft pink center instead of turning dry and overcooked.

It is a dish that asks for a bit of attention at the stove, so plan it for an evening when you have about twenty minutes free to stir the rice. Kids tend to like its mild, creamy flavor, and it works just as well for a relaxed Sunday dinner as for a slightly more polished meal with guests in spring or summer.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • White wineoften in the pantry 10 cl
  • Vegetable brothoften in the pantry 1.2 L
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Salmon fillets 400 g

Fruits and vegetables

  • Lemon 2
  • Dill 6 sprigs
  • Onion 1

Dairy

  • Parmesan 40 g
  • Butter 30 g

Allergens Fish, Lactose

The step by step recipe

  1. Dice the salmon, zest one lemon and squeeze its juice.

    Zest the lemon before juicing it, the whole fruit is easier to grate.

  2. Sauté the chopped onion in the oil and butter, add the rice and toast it until translucent. 3 min

    Stir the rice in the fat until every grain looks glossy, it will cook more evenly.

  3. Deglaze with the white wine, then add the hot broth one ladle at a time. 17 min

    Taste a grain 2 minutes before the end, it should keep a small firm center.

  4. Stir in the salmon, lemon zest and juice, cover and let sit for 3 minutes. 3 min

    Cover and turn off the heat, the residual warmth cooks the salmon gently while keeping it pink and tender.

  5. Off the heat, stir in the parmesan and chopped dill, then serve right away.

    Beat in the parmesan vigorously so the risotto turns creamy, this is the mantecatura step.

Our tips to get it right

  • Keep the broth simmering in a pot right next to the risotto, cold broth slows the cooking and turns the rice gluey.
  • Pick very fresh salmon fillets and dice them just before adding them, so every piece cooks through evenly.
  • Serve the risotto straight from the pot, it loses its creamy texture fast once it sits and cools on the plate.

The variations

  • Swap the salmon for peeled shrimp, added the same way in the last 3 minutes of cooking.
  • For a vegetarian version, replace the salmon with peas and chopped green asparagus.
  • For a faster version, use a microwave risotto method or precooked risotto rice, still adding the salmon and lemon at the very end.

What to serve it with

  • A green salad with lemon dressing
  • A glass of dry white wine
  • Steamed green vegetables on the side

Storage

The risotto keeps for 2 days in the fridge in a sealed container, though it loses some creaminess as it cools. It does not freeze well since the rice turns grainy. Reheat it gently in a pan with a splash of broth or water to bring back its texture.

Questions about this dish

Can you use a rice other than arborio?

Carnaroli works just as well and actually holds its bite a little better. Avoid long grain or basmati rice, they don't release enough starch to get a creamy risotto.

Should you remove the skin from the salmon before dicing it?

Yes, it is more pleasant to eat and the skin won't cook properly in just 3 minutes. You can crisp it separately in a pan and serve it on the side for crunch.

Can you make this risotto ahead for a dinner with friends?

Cook the rice about three quarters of the way, spread it on a tray to cool, then finish it with hot broth and the salmon right before serving. This way you're not stuck stirring the pot while your guests arrive.

Is this risotto good for kids who don't like raw or pink fish?

The salmon cooks in the rice's residual heat for 3 minutes under a lid, so it stays pink but is cooked through. If you prefer it more well done, let it sit for another 1 to 2 minutes over very low heat.

How long does it take to make a salmon and lemon risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salmon and lemon risotto?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon and lemon risotto cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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