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Easy Salmon Risotto Recipe with Clotted Cream
June 18, 2025
Serves
Prep Time
Cook Time
Total Time
Looking for a simple, creamy, and delicious dinner? This easy salmon risotto recipe using Trewithen Dairy clotted cream brings a decadent twist to a dinner-time classic, the perfect crowd-pleaser for the whole family to enjoy. Follow this step-by-step guide to reach risotto perfection.
Equipment Needed
- Large frying pan or wide saucepan
- Wooden spoon or silicone spatula
- Ladle
- Sharp knife
- Chopping board
- Small bowl or plate (for flaked salmon)
Easy Salmon Risotto Recipe with Clotted Cream
Serves: 4 Prep Time: 10 mins Prep Time: 30 mins Prep Time: 40 minsMethod
Step 1
Heat 1 tbsp of olive oil in a large pan over a medium heat.
Step 2
Season the salmon with salt and pepper before frying for around 10 minutes, turning once, until just cooked through and flaky
Step 3
Remove the salmon from the pan and flake with a fork. Set it aside.
Step 4
In the same pan, add the remaining olive oil and 1 tbsp of butter.
Step 5
Saute the shallot and garlic for 2-3 minutes until they become soft and fragrant.
Step 6
Add the Arborio rice and stir to coat in the oil and butter.
Step 7
Cook for 2-3 minutes, until the rice grains become slightly translucent.
Step 8
Pour a ladleful of warm stock over the rice, stirring until it’s absorbed.
Step 9
Continue to add the stock, one ladle at a time, stirring constantly and allowing each spoonful to be absorbed before adding another
Step 10
This process should take about 20-25 minutes until the rice becomes creamy and al dente.
Step 11
Stir in the lemon juice, zest, peas, and remaining butter.
Step 12
Add the parmesan and clotted cream, stirring the risotto until melted and creamy.
Step 13
Gently fold in the flaked salmon. Season to taste with salt and pepper.
Step 14
Spoon your delicious, easy salmon risotto into bowls and add the optional garnish of extra parmesan and fresh parsley.
Step 15
Serve immediately to enjoy the fresh creamy texture.
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Reviews (1)
No Title
June 19, 2025
I always fear making risotto (!) but this recipe was so easy and simple to do. The end result was delicious, even my kids ate it! This will now be a staple dish in our midweek dinners, yum!
Ingredients
- 2 tbsp extra virgin olive oil
- 170g skinless salmon fillet (other fish also works well, such as locally-caught mackerel)
- 2 tbsp unsalted butter
- 1 large shallot, finely chopped
- 1 garlic clove, crushed
- 275g Arborio rice
- 750 ml chicken or vegetable stock
- ½ lemon, juiced and zested
- 75g frozen peas
- 25g grated Parmesan cheese
- 2 tbsp Trewithen Dairy clotted cream
- Salt and pepper to taste
- Fresh parsley for garnish
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