Ingredients for this Lemony Salmon Risotto:
- 1 tbsp. Olive Oil
- ½ cup finely chopped Yellow Onion
- 2 cloves Garlic, minced
- ½ cup Arborio Rice
- ¼ cup White Wine
- 2 cups Chicken Bone Broth (or Chicken Stock)
- ½ Lemon, zested
- ¼ cup Mascarpone
- ¼ cup finely grated Parmesan
- ⅓ cup frozen Peas
- 1 tbsp. Fresh Lemon Juice (plus more to taste)
- Freshly Cracked Black Pepper (to taste)
- 6 oz. fresh Salmon Fillet (one large or two smaller salmon fillets work)
Risotto is the epitome of comfort food, and this exquisite salmon risotto recipe takes it to a whole new level. Bursting with the zesty flavors of lemon zest and juice, the richness of mascarpone and parmesan, and the delightful addition of peas, it’s a culinary delight for both your taste buds and your senses. What’s more, each bite of the pan-seared salmon effortlessly melds with the creamy risotto, creating an unforgettable dining experience. This recipe yields two servings of velvety risotto and succulent salmon and can be prepared in just under 45 minutes.
Quick Ingredient Notes for the Best Results:
- Yellow Onion and White Onion are interchangeable.
- Opt for a dry White Wine, such as an Italian Pinot Grigio, and avoid sweet wines. Enjoy a bottle while cooking—there are plenty of excellent Italian Pinot Grigio options under $15.
- Chicken Bone Broth adds a delightful depth of flavor, but a low-sodium chicken broth (or stock) works just fine. You can also substitute with any chicken-based Better than Bouillon.
- Keep the broth (or stock) warm while cooking the risotto; this ensures a consistently creamy texture.
- Before zesting the lemon, make sure to remove any waxy coating if present.
- Mascarpone adds a luxurious creaminess to the risotto. If unavailable, you can use crème fraîche, cream cheese, or whipped ricotta as alternatives.
- Both fresh and frozen peas work splendidly. If using fresh peas, add them towards the end.
- If cooking salmon fillets isn’t feasible, substitute with 4-6 ounces of smoked salmon.
How to Make this Lemony Salmon Risotto:
- Begin by heating a small saucepan over low heat. Pour in the broth and keep it warm while you prepare the risotto.
- Meanwhile, warm up the olive oil in a separate pan over medium heat. Add the onions and a pinch of salt. Cook until the onions soften and take on a tantalizing char, approximately 10 minutes.
- Stir in the garlic and cook for about 30 seconds until its enticing aroma fills the kitchen.
- Add the dry arborio rice to the pan, mixing it with the charred onions and garlic. Toast the rice for 2-3 minutes, enhancing its nutty flavor and unique texture.
- Pour in the dry white wine and stir to incorporate it into the rice. Allow it to cook until absorbed, approximately 1-2 minutes.
- Now, the key to achieving the perfect risotto consistency is to gradually add warm broth to the rice. Start by adding one ladle of warm broth, stirring continuously until it’s nearly absorbed. Repeat this process for 20-25 minutes, stirring frequently, until all the broth is fully absorbed. The rice will undergo a remarkable transformation, becoming luxuriously creamy and tender. To determine if the risotto is done, taste a grain of rice—it should have a slight bite to it.
- Reduce the heat to low and stir in the lemon zest, mascarpone, and parmesan until well combined.
- Gently fold in the peas, followed by the fresh lemon juice.
- Take a moment to taste the risotto and adjust the seasoning with additional salt and a generous sprinkle of freshly cracked pepper, if desired. Allow the risotto to rest as you move on to cooking the salmon.
- Before serving, divide the heavenly risotto between two bowls.
How to Cook Salmon for this Lemon Risotto:
- Begin by seasoning the salmon with a pinch of salt and pepper. Allow it to rest at room temperature for about 10-15 minutes. This ensures even cooking and prevents sticking.
- Heat oil in a pan over medium heat. Place the salmon, skin-side down, into the pan and cook for approximately 3-4 minutes, or until it easily releases from the pan. Flip the salmon over and continue cooking for another 1-2 minutes, depending on your preferred level of doneness.
- Remove the salmon from the heat and serve it atop the luscious risotto.
More Risotto Recipes:
- Parmesan Risotto for Two
- Caramelized Onion, Bacon, and Parmesan Risotto
- Chicken, Bacon, and Cheddar Risotto for Two
- Lemon Asparagus Risotto with Prosciutto
- Spicy Shrimp Risotto for Two
- Caprese Risotto
- Pancetta Leek Risotto for Two
Wine Pairings for Salmon Risotto:
You can elevate your dining experience by pairing this delectable lemony salmon risotto with these exceptional wines:
- Unoaked Chardonnay
- Sauvignon Blanc (Sancerre, if possible)
- Torrontés (preferably from Salta for added acidity) OR Italian Pinot Grigio
Feel free to open a bottle and savor a glass while making the risotto. It’s the perfect indulgence—the constant stirring requires one hand, allowing you to leisurely enjoy your wine with the other. 🙂
I sincerely hope you enjoy this sensational recipe! If you decide to give it a try and want to share your culinary masterpiece, I’d love for you to tag me on Instagram so that I can admire your homemade risotto. Rating the recipe and leaving a comment below would also mean the world to me. And, of course, don’t hesitate to reach out if you have any questions!
For more delectable recipes and an unforgettable dining experience, visit Hook’d Up Bar and Grill.