Easy Salmon Risotto Recipe with Clotted Cream

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)

Preparation

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Yield: Serves 4

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

Easy Salmon Risotto Cooking Method

• Heat 1 tbsp of olive oil in a large pan over a medium heat.
• Season the salmon with salt and pepper before frying for around 10 minutes, turning once, until just cooked through and flaky.
• Remove the salmon from the pan and flake with a fork. Set it aside.
• In the same pan, add the remaining olive oil and 1 tbsp of butter.
• Saute the shallot and garlic for 2-3 minutes until they become soft and fragrant.
• Add the Arborio rice and stir to coat in the oil and butter. 
• Cook for 2-3 minutes, until the rice grains become slightly translucent.
• Pour a ladleful of warm stock over the rice, stirring until it’s absorbed.
• Continue to add the stock, one ladle at a time, stirring constantly and allowing each spoonful to be absorbed before adding another
• This process should take about 20-25 minutes until the rice becomes creamy and al dente.
• Stir in the lemon juice, zest, peas, and remaining butter.
• Add the parmesan and clotted cream, stirring the risotto until melted and creamy.
• Gently fold in the flaked salmon. Season to taste with salt and pepper.
• Spoon your delicious, easy salmon risotto into bowls and add the optional garnish of extra parmesan and fresh parsley.
• Serve immediately to enjoy the fresh creamy texture.

Serving Suggestions

• Top with extra lemon zest or a squeeze of fresh lemon juice for brightness.
• Garnish with fresh herbs such as dill or parsley.
• Serve with a simple green salad or steamed green beans for a balanced meal.

Accompaniments

• Wine Pairing: A crisp white wine like a Sauvignon Blanc, Chardonnay or Pinot Grigio tastes great with this dish.
• Bread: Rip up some crusty sourdough or a warm baguette to soak up the creamy salmon risotto.
• Side Vegetables: We recommend tasty greens like roasted asparagus, tenderstem broccoli or sauteed spinach with this easy salmon risotto recipe.

Recipe Variations

• Easy Smoked Salmon Risotto: Swap the cooked salmon fillet for 100g of smoked salmon, sliced and stirred in at the end.
• Salmon and Leek Risotto: Add 1 finely sliced leek with the shallot for a subtle, sweet flavour.
• Oven-Baked Risotto: Place the rice and stock in an ovenproof dish, cover, and bake at 180 degrees for 20 minutes, then finish on the hob with the remaining ingredients.
• Vegetarian Option: Replace the salmon with peas, asparagus, or mushrooms.

Nutritional Information

• (Approximate per serving)
• Calories: 520
• Protein: 22g
• Carbohydrates: 62g
• Fat: 18g
• Saturated Fat: 8g
• Fibre: 4g
• Salt: 1.3g

(Values may vary depending on specific ingredients and serving sizes.)

Storage and Reheating

• Storage: Cool leftovers quickly and store in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in a saucepan using a splash of stock or water, stirring until hot and creamy again. Avoid microwaving, as this can cause the risotto to dry out.
• Freezing: We don’t recommend freezing risotto as it will lose its creamy texture even when reheated.

Easy Salmon Risotto Recipe FAQs