Salmon Risotto Recipe

Name: Salmon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons butter; 1 onion small, finely chopped; 14 ounces risotto rice; 3/4 cup dry white wine; 6 cups chicken stock; 9 ounces cherry tomatoes; 7 ounces salmon flaked; 2 ounces baby spinach plus extra to serve; 1 ounce Parmesan cheese grated, plus extra to serve; salad; lemon wedges

Servings: persons

7 tablespoons butter
1 onion small, finely chopped
14 ounces risotto rice
3/4 cup dry white wine
6 cups chicken stock
9 ounces cherry tomatoes
7 ounces salmon flaked
2 ounces baby spinach plus extra to serve
1 ounce Parmesan cheese grated, plus extra to serve
salad
lemon wedges

1
Preheat oven to 350u00b0F. Line a baking tray with parchment paper.
2
Melt butter in a large, heavy-bottomed saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring, for 1 min. Add wine and simmer for 1 min, until absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
3
Meanwhile, arrange tomatoes on prepared tray. Lightly coat with olive oil and season to taste. Bake for 10-12 mins, until starting to burst.
4
Remove risotto from heat. Fold in tomatoes, 1/2 the salmon, spinach and Parmesan. Season. Distribute between serving bowls and top with remaining salmon, spinach and Parmesan. Serve with salad and lemon wedges.

1285

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 7 tablespoons butter, 1 onion small, finely chopped, 14 ounces risotto rice, 3/4 cup dry white wine, and more.

Yes, Salmon Risotto 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.

Salmon Risotto

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