Indulgent Pink Salmon Risotto
35 - 40 Minutes Serves 4
Our salmon risotto is a classic Italian recipe that’s brilliant for lunch, or as a stylish dinner party starter.
The delicate flakes of Pink Salmon combine wonderfully with the white wine and parmesan to create a salmon risotto that’s both light and indulgent. Alternatively, if you prefer a stronger flavour, try our salmon risotto with John West Red Salmon.
- 213g can of John West Pink Salmon, drained
- 1 small onion, finely diced
- 1/2 leek, finely chopped
- 2 tsp olive oil
- 120g Arborio risotto rice
- 100ml white wine
- 1L hot vegetable stock
- 20g Parmesan cheese, finely grated
- 10g chopped fresh parsley
Pink Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is protein-packed and flavour-filled. It's also a natrual source of omega-3 and incredibly versatile, perfect for elevating everything from salad to fishcakes.
Before you start
Before you start, make sure your vegetable stock is simmering in a saucepan to one side.
Warm the olive oil in a medium-sized frying pan and add the warm the onion and leek. Gently soften them for about 5 minutes over a low heat, making sure not to brown them.
Next, add the rice and fry for 1 minute over a low heat, stirring all the time.
Pour in the white wine and cook until most of the wine has evaporated, before adding two ladles of the hot vegetable stock.
Let the stock cook out before adding the next ladle, making sure to stir every so often.
After about 15 minutes the rice will be almost cooked and most of your stock will be used up. Now gently stir in the salmon, trying to keep it in large chunks.
After another minute, season to taste and serve with a sprinkling of Parmesan cheese.
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