Salmon Risotto

"Haven't tried this one yet. :-)"
photo by mikeyarbrough photo by mikeyarbrough
photo by mikeyarbrough
photo by SarahRIzz photo by SarahRIzz
Ready In:




  • Heat the stock in a pan and simmer gently.
  • In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
  • Add the rice and stir for 2 minutes or until the rice is transparent.
  • Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
  • Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

Questions & Replies

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  1. Len C.
    Very confusing recipe, is it sushi risotto, there's no mention as to how to prepare the salmon.
  2. George B.
    Agree with KKMaui, the recipe needs more liquid.
  3. mikeyarbrough
    I chose to flake the salmon after the saut? and mixed all the ingredients in with the arborio rice and onions as the last of the broth and wine was absorbed. I finished by mixing in a couple tablespoons of the olive oil in which I had saut?ed the salmon and sprinkled some parmesan.<br/><br/>Great dish, but I would consider it a main, not a side. Next time, I think I would leave a little extra broth in the separate pot, let it caramelize (slightly), add a touch of flour to thicken and drizzle the sauce over the plate as an added touch. Garnish with basil.
  4. KKMaui
    This recipe needed at least THREE cups more liquid. We kept adding water, but more wine would've been excellent. I would also add more sun dried tomatoes. Other additions could have been made, too--garlic, other seafood, more cheese.
  5. riflchik
    This is good. I needed more stock than it called for. I will add more sun dried tomatoes next time; and probably more cheese. Overall a good dish to use up my leftover salmon!


<a href=""target=new><img src="" border=0></a> I am a proud mother of three healthy boys aged 15,11 and 5. I'm originally from the tiny island of Bermuda and have been living in Edinburgh since July 2005. I've been collecting recipes since I was about 14 or 15 and been cooking and baking since then as well. I love all kinds of crafts also. In my spare time if I'm not in the kitchen; I crochet, make jewelry, bead, knit, sew, cross stitch, do plastic canvas and quilt. I have a short attention span, so I have plenty of different craft choices when I get bored of doing something. Oh, and I also like to read, listen to music, fiddle with any electronic gadget, collect dvd's and watch them, and I'm an internetaholic! :-) I keep a craft blog at and I sell my crocheted items and patterns at I keep pretty busy and being self employed gives me more time to explore cooking! :-) I'm mostly interested in cook books featuring regular old home cooking and favorites. When I moved to the UK I had to get rid of my cookbook collection. I did keep all my Bermudian cookbooks, charity cookbooks and 'The Foods of Israel Today' and Better Homes and Gardens 'Hometown Favorites'. <a href=""target=new><img src="" border=0></a> I am most passionate when it comes to my family and caring for them. Getting to feed them is an added bonus! Lucky for me, my boys are steadily growing pigs with bottomless pits for stomachs! lol :-) <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting">
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