← All recipesTotal: 45 min
Ingredients
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Instructions
- Soften the shallot in a little oil. Add rice and stir for one minute.
- Add warm stock one ladle at a time, stirring until absorbed.
- After 15 minutes, add peas and salmon. Continue cooking until the rice is tender.
- Stir in lemon zest and Parmesan, then rest for two minutes.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Creamy risotto is a gentle base for flaky salmon.
- Peas and lemon add freshness and color.
- Adding salmon near the end preserves its texture.
Tips for better results
- Keep the stock warm so each addition does not cool the rice.
- Stir regularly but you do not need to stir without stopping.
- Fold the salmon in near the end to keep larger flakes intact.
What to serve with it
Serve immediately with lemon, herbs and a simple salad.
Storage
Risotto is best fresh. Refrigerate leftovers promptly and loosen with a little water or stock when reheating.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.