Risotto With Salmon, Lemon, Fresh Herbs, And Ricott

Name: Risotto With Salmon, Lemon, Fresh Herbs, And Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups salmon stock (or canned low-fat chicken stock); 3 tablespoons olive oil; 1/2 cup diced white onion; 1 garlic clove, minced; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 1 (12 ounce) salmon fillets, skin and pin bones remove, cut into bite size pieces; 1 lemon, zest of; 1 tablespoon fresh lemon juice; 3 tablespoons chopped of fresh mint; 3 tablespoons chopped fresh flat leaf parsley; 2 tablespoons chopped fresh tarragon; kosher salt or sea salt; fresh ground black pepper; 3 ounces ricotta salata cheese, crumbled

Servings: persons

5 cups salmon stock (or canned low-fat chicken stock)
3 tablespoons olive oil
1/2 cup diced white onion
1 garlic clove, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 (12 ounce) salmon fillets, skin and pin bones remove, cut into bite size pieces
1 lemon, zest of
1 tablespoon fresh lemon juice
3 tablespoons chopped of fresh mint
3 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh tarragon
kosher salt or sea salt
fresh ground black pepper
3 ounces ricotta salata cheese, crumbled

1
In a 2-quart saucepan, bring the stock to a simmer.
2
In a heavy 4-quart saucepan, heat the oil over medium heat; saute the onion and garlic until translucent but not brown, about 3 minutes.
3
Add the rice and stir until the grains are well coated with oil, about 1 minute.
4
Add the wine; let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
5
Add 1/2 cup of the stock to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid.
6
Adjust the heat so the risotto is kept at a slow simmer; repeat by adding 1/2 cup of the liquid at a time, stirring until it is almost fully absorbed before adding more.
7
Reserve 1/4 cup of the liquid for adding at the end.
8
After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy.
9
Stir in the salmon and the remaining 1/4 cup of stock; stir gently until the salmon is cooked through, about 3 minutes.
10
Stir in the lemon zest, lemon juice, and fresh herbs; season to taste with salt and pepper.
11
Spoon the risotto into warmed shallow bowls; garnish each serving with some of the cheese; serve immediately.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 cups salmon stock (or canned low-fat chicken stock), 3 tablespoons olive oil, 1/2 cup diced white onion, 1 garlic clove, minced, and more.

Yes, Risotto With Salmon, Lemon, Fresh Herbs, And Ricotta Salata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto With Salmon, Lemon, Fresh Herbs, And Ricotta Salata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions