Salmon Risotto

Salmon Risotto


1 medium sized onion chopped in small cubes

4 garlic cloves thinly sliced

200 g Arborio rice

1 tablespoon tomato purée

100 ml white wine

100 ml white wine

250 g salmon fillet diced in 1.5cm cubes (without skin and bones)

12 cherry tomatoes cut in half

2 tablespoons of chopped flat parsley

Juice of half a lemon

Salt & pepper for seasoning


Gently sweat the onions and garlic in the rapeseed oil.

Add the Arborio rice and mix thoroughly. Leave to cook for three or four minutes, ensuring the rice has absorbed the oil. Stir regularly.

Add the tomato puree and cook for a further three or four minutes, again stirring regularly.

Add the white wine and bring to the boil. Cook for a couple of minutes and then add the stock, cherry tomatoes and salt & pepper. 

Cook for approximately 15/20 minutes, continuing to stir during the cooking time.

When the risotto is nearly cooked, add the salmon cubes into the risotto and cook the rice with the fish for approximately 8 minutes until the rice and fish are cooked.

Add the chopped parsley and lemon juice. Stir all together, check for seasoning and serve immediately.

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