Salmon Risotto with Lemon Recipe

Name: Salmon Risotto with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole (about 4 Oz. Size) Salmon Fillets; 3 Tablespoons Extra Virgin Olive Oil, Divided, Plus More To Cook The Salmon; 1 whole Onion, Chopped; 3 cloves Garlic, Chopped; 1 whole Zucchini, Sliced Into Rounds; 1 teaspoon Lemon Zest, Chopped; 1 cup Arborio Rice; 1/2 cups White Wine; 2 cups Chicken Stock; 1 Tablespoon Parsley, Roughly Chopped; 1 teaspoon Sea Salt; 1 teaspoon Ground Black Pepper; ⅓ cups Frozen Peas, Thawed; 1 Tablespoon Lemon Juice; ⅓ cups Grated Pecorino Romano Cheese

Servings: persons

3 whole (about 4 Oz. Size) Salmon Fillets
3 Tablespoons Extra Virgin Olive Oil, Divided, Plus More To Cook The Salmon
1 whole Onion, Chopped
3 cloves Garlic, Chopped
1 whole Zucchini, Sliced Into Rounds
1 teaspoon Lemon Zest, Chopped
1 cup Arborio Rice
1/2 cups White Wine
2 cups Chicken Stock
1 Tablespoon Parsley, Roughly Chopped
1 teaspoon Sea Salt
1 teaspoon Ground Black Pepper
⅓ cups Frozen Peas, Thawed
1 Tablespoon Lemon Juice
⅓ cups Grated Pecorino Romano Cheese

1
Heat a small amount of oil in a skillet.
2
Season salmon with salt and pepper and cook for about 5 minutes on each side.
3
Remove and once its cooled, skin and break salmon up into bite-sized pieces.
4
Heat 2 tablespoons of oil in a Dutch oven.
5
Add onion and cook until soft, about 5 minutes.
6
Add garlic, zucchini and lemon zest and cook for another 3 minutes.
7
Add the rice and cook for about a minute, stirring well so that all the rice is coated with oil.
8
Pour in the wine and stock, then add parsley, salt and pepper.
9
Bring to a boil.
10
Cover and reduce heat to low and cook for approximately 15 minutes.
11
Add the peas and salmon on top and cook, covered, for another few minutes.
12
Stir in the remaining tablespoon of oil, lemon juice and cheese.
13
Serve immediately.

695

kcal

Calories

Fat

Carbs

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.

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: 3 whole (about 4 Oz. Size) Salmon Fillets, 3 Tablespoons Extra Virgin Olive Oil, Divided, Plus More To Cook The Salmon, 1 whole Onion, Chopped, 3 cloves Garlic, Chopped, and more.

Yes, Salmon Risotto with Lemon 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 with Lemon

How did you like this recipe?

Frequently Asked Questions