Salmon and Mushroom Risotto

5 from 4 votes

Salmon and Mushroom Risotto

This Salmon and Mushroom Risotto has to be a household favourite. It's bursting with flavour, simple to make, and requires only a handful of ingredients.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 473kcal

Author: Emily Roz

Ingredients

Olive oil
1 red onion finely chopped
2 garlic cloves minced
3 teaspoon smoked paprika
2 teaspoon mixed herbs
3 portobello mushrooms sliced
150g arborio rice
2 tablespoon salted butter
1.2 L stock or broth vegetable, chicken, or fish
2 salmon fillets
4 tablespoon parmesan grated
Chives finely chopped

Instructions

Place a non-stick frying pan on medium heat and drizzle with 2 tablespoon olive oil. Add in your chopped garlic, onion, 2 teaspoon mixed herbs, and 2 teaspoon paprika. Stir fry for 5 minutes until the onions have softened.
Add in your sliced mushrooms followed by your arborio rice. Give everything a stir. Season with salt and pepper.
Break up your stock cube and sprinkle it into your risotto. Boil a kettle and then little by little (only add more liquid when the rice has soaked up the previous batch of stock), add in around 1.2L boiling water, stirring frequently to avoid the rice sticking to the bottom. It should take around 30 minutes to cook. Taste and season with more salt, pepper, paprika, or mixed herbs based on your preferences.
Place your salmon on tinned foil and fold in the edges to create a little basket. Drizzle with oil and then season with salt, pepper, and 1 teaspoon paprika. Place in the air fryer for 10 minutes at 160C/350F or in a preheated oven for 15 minutes at 180C/355F. Don't overcook the salmon as we don't want it to be dry.
Add the butter into your risotto with 2 tablespoon grated parmesan and give everything a good mix. Season to taste.
Once your salmon is cooked (don't worry if it's still pink in the middle!!) gently tear away at it, forming into flaky chunks. Place the chunks of salmon on top of your cooked risotto and garnish with chopped chives and extra grated parmesan.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

Top Tips!

Sauté the Rice: Toast the rice in the olive oil, onion, garlic and spices before adding liquid. This enhances the nutty flavor of the rice and helps it absorb the liquid evenly.
Wine Enhancement: This is optional, and I personally haven't added it into the recipe but you can deglaze the pan with a splash of white wine after toasting the rice. It adds acidity and depth to the flavor.
Keep it Hot: Maintain a simmer, not a boil, and keep the broth warm before adding it to the rice. This ensures a consistent temperature throughout cooking.

For the leftovers:

Storage: Leave the risotto to cool and then place in airtight containers. Store in fridge for up to 3 days.

Freeze: Leave to cool then place in airtight containers or bags. Place in the freezer for up to three months. Defrost overnight in the fridge and then reheat based on the instructions below.

Reheat: Place the container or bag in the microwave loosely covered for 3 minutes or until piping hot. Alternatively, place it in a saucepan with a splash of milk or stock, and reheat gently over the heat. Sprinkle with extra parmesan and chives.

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