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
Can I use leftover cooked salmon?
Yes! Flake leftover salmon over the risotto at the end with the peas and clotted cream.
Can I make salmon risotto dairy-free?
Substitute the butter and clotted cream with plant-based alternatives and omit the parmesan to make a dairy-free version.
What’s the best rice for risotto?
Arborio is classic, but Carnaroli or Vialone Nano also work well for a creamy result.
Can I add other vegetables?
Absolutely! Try asparagus, spinach, or courgette to sprinkle some green in your clotted cream risotto.
Why use clotted cream in this salmon risotto recipe?
Trewithen Dairy’s clotted cream gives the risotto a rich, velvety finish, adding a touch of Cornish luxury.