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Salmon Risotto Recipe

When life gives you leftover salmon, make salmon risotto.
Prep Time10 mins
Cook Time34 mins
Total Time44 mins
Course: Main Course
Cuisine: American
Servings: 4


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cups Arborio rice
  • 6 cups seafood stock chicken or vegetable stock will work too
  • 2 – 3 cups leftover salmon
  • 1 cup frozen peas
  • 1 tablespoon fresh dill finely chopped
  • Salt & Pepper to taste


  • Heat the oil in the pan until hot and add the diced onion. Cook over medium heat until it begins to soften, about 5 minutes.
  • Push the onions to the side of the pan and add the Arborio rice. Cook for a few minutes to coat the rice in the olive oil.
  • Add a ladle full or two of the stock to the pan and stir and stir and stir. One of the secrets to great risotto is a lot of stirring.  You need to take your time and let the rice absorb the liquid before adding more. And keep stirring!
  • You don’t want to dump all the stock in to the pan and let it absorb like you might with other rice types - just a ladle at a time and lots of stirring.
  • When the stock is running low, about 2 cups left, add the peas. When you are down to a cup, you can add the salmon and it will reheat in the rice.
  • Now add the frozen peas.  Let this cook for a few more minutes, taste, adjust seasoning with salt and pepper and serve.