Salmon and Lemon Risotto

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Yield: 4

Salmon & Lemon Risotto

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Salmon and lemon risotto is one of my go-to dinners when I want something creamy and comforting but still fresh and light. I stir flakes of tender salmon into a classic risotto base, finishing with lemon juice and zest for a bright lift. The richness of the fish balances beautifully with the citrus, and it all comes together in one pot. Whether I’m cooking for guests or just a quiet night in, this risotto always feels like a little bit of luxury.

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 300g salmon fillets
• 1 1/2 cups risotto rice
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1/4 cup petit pois
• 1/2 cup Parmigiano Reggiano
• 2 tbsp butter (additional)
• Zest and Juice half a lemon

Instructions

1. Preheat oven to 180C. Brush salmon with a small amount of olive oil and bake for 12 minutes or until cooked through.
2. Remove from oven and use a fork to break the salmon into pieces. Set aside.
3. In a large pot, heat the olive oil and 1 tbsp butter over medium heat.
4. Add the onion and cook for five minutes or until soft. Add the garlic and cook an additional 1 minute.
5. Add the rice to the onions and stir through until mixed through.
6. Stir through the wine and stir until absorbed about 2-3 minutes.
7. Add 1/2 cup of chicken stock to the rice and stir through. Keep stirring until stock has been absorbed. Repeat until all stock has been added to the rice, and rice is rich and creamy.
8. Stir through cheese, 1 tbsp butter, lemon juice and zest, petit pois and salmon.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 562Total Fat: 21.1gSaturated Fat: 8.9gCholesterol: 64mgSodium: 924mgCarbohydrates: 61.9gFiber: 1.5gSugar: 2.2gProtein: 24.7g

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Salmon and Lemon Risotto

Busting the Risotto Myth

Today’s recipe is a relatively simple affair, as far as Salmon and Lemon Risotto can be simple, that is. I know risotto cops a bit of a bad reputation. People seem to think it’s fussy and demanding and insists on being stirred every second or else it throws a tantrum. But honestly? That’s all nonsense. I’ve never met a risotto that cracked it because I ducked out to go to the loo!

Now, my salmon and lemon risotto is pure comfort. Creamy and lemony and just the right amount of cosy. It’s exactly the kind of meal I need right now. Something that doesn’t ask much of me but still feels like a treat. And really, the only thing you need to get right is the liquid to rice ratio. It’s 1:3 – rice to stock – and once you’ve got that sorted, you’re golden. I don’t stand over it like it’s a pot of gold,  I just give it a stir when I remember. That’s it.

This one is born out of lockdown life. That strange new reality of cooking from what we’ve got and trying to find joy in the mundane. I’ve always got arborio rice in the pantry, there’s salmon in the freezer. Lemons from, well, I always have lemons. So when I need something that lifts me, something warm and reliable, this does the trick every time.

Making the Most of What’s on Hand

Like so many of my favourite recipes, this one starts with what’s already in the house. I refuse to believe I need fancy ingredients to make good food – I don’t. I simply need what I’ve got, a bit of creativity, and a spoon to stir – that’s it. So I pulled out some frozen salmon, a scoop of peas, stock cubes, a bit of garlic, and got to work.

Risotto doesn’t frighten me – not even on the days when I’m low on energy and lower on patience. In fact, it’s one f my many hangover cures. I give it a stir, go scroll on my phone for a minute, come back. It doesn’t punish me, it just bubbles along, gently doing its thing. Keep the heat steady. Trust the process. And above all, don’t overthink it.

I know some people will tell you the stock must be hot before you add it. But honestly, I don’t have the time or the inclination for two pans. I pour it straight from the jug – room temperature, no drama. And it works. Generosity with seasoning and a bit of faith go a long way.

No Rules, Just Comfort

What I love most about this salmon and lemon risotto is that it’s entirely adaptable. Don’t have salmon? Use prawns, smoked salmon, leftover roast chook, or even some roasted pumpkin. Don’t like peas? Swap them out. No wine? Use lemon juice or just skip it. Make it work for you.

I’m not handing out a rigid recipe here. This is a suggestion. A warm, lemony idea to build from. One that you can make your own with whatever’s lingering in the fridge or the back of the freezer. I’ve used tinned salmon. I’ve skipped the peas. I’ve thrown in spinach. It all still works. The lemon is what lifts it. That zingy brightness that cuts through the creamy richness perfectly.

You don’t need herbs or fancy garnishes unless you’ve got them lying around. If I’ve got parsley, great. If not, it gets a crack of black pepper and a drizzle of olive oil. No one’s judging. I’m not putting it on a pedestal. I’m putting it in a bowl and eating it on the couch.

Ingredients Breakdown

I start with salmon fillets – usually boneless and skinless, pulled from the freezer stash. Arborio rice is a must for risotto, with that lovely starchy finish that turns creamy all by itself. I use onion and garlic to build the flavour base, softened in a bit of olive oil until sweet and golden.

I add a splash of dry white wine if I’ve got a bottle open, and chicken stock goes in bit by bit. The lemon is essential – both the zest and juice – and it gives the whole thing a brightness that lifts without overwhelming. Peas add a touch of sweetness and colour. Nothing fancy, just the kind of little green pop that makes it feel more complete.

To finish, a knob of butter and a generous handful of Parmigiano Reggiano melt in, giving it that final bit of indulgence. It’s simple food, made with real ingredients I’ve already got. Nothing complicated, nothing wasteful – just proper comfort in a bowl.