My creamy smoked salmon risotto recipe uses fresh dill, asparagus and peas tossed with lemon, parmesan cheese and so much savory richness! This delicious smoked salmon dinner combines broth seasoned rice with rich smokiness and complementary flavors that enliven the dish and turn it into something truly luxurious.
This new smoked salmon dinner recipe is one of our favorites! It’s hearty enough for winter with a a delicate lightness that makes it perfect for a spring dinner in warmer weather too.
Rich tasting hard smoked salmon gets folded into starchy arborio rice and tossed with spring veggies creating a comforting blend of flavors and textures. The end result is a creamy risotto with smoked salmon that is well worth the stirring. With all of those veggies added in, it’s a complete meal too!
If creamy salmon dinners are up your alley, definitely check out my smoked salmon pasta recipe. It has a similar lemon dill combo to satisfy your newly developed smoked salmon obsession.
I’ve spent my whole life in the land of wild salmon, moving from Alaska to the Pacific NW. I am married to an avid salmon fisherman and know a good salmon recipe when I see one. 😉 This my friends, is a good salmon recipe.
At 40 minutes, this recipe takes a little longer and is more hands on than most of my other dinner recipes. Irregardless, it’s SO dang worth it. I tested the recipe a few different ways, trying to find a shortcut. I found that you really do need a full 40 minutes for it to turn out right so plan for that.
Here’s what you’l need to make it:
Let’s Get Cooking!
Steps
- Warm broth.
- Sauté onion and garlic
- Add butter and rice.
- Deglaze the pan with wine and start ladling in broth.
- Add broth 1 cup at a time, stirring to absorb between each cup.
- Add veggies and lemon.
- Now stir in the dairy: parmesan and half and half.
- Finally, add that smoked salmon, dill and season with salt and pepper before serving. Enjoy!
Recipe Tip
Make sure not to fold in the salmon too early! Reheating hard smoked salmon too much can bring out any underlying “fishy” flavor so you just want to lightly warm with the rest of the risotto.
Storage and Leftovers
Risotto of any kind is best the day it’s made but smoked salmon risotto should be eaten within 2 days or it may taste fishy. to reheat refrigerated leftovers, add a small sprinkle of water to help loosen up the starches and get some of the creaminess back.
Alternately, you can make arancini out of the leftovers. Here’s a guide on how to make an air fryer version of arancini.
Lemon Dill Smoked Salmon Risotto with Peas
Equipment
- 1 Medium sauce pan
- 1 Ladle
- 1 spatula or flat sided wooden spoon
Ingredients
- 8 cups low-sodium chicken broth or vegetable or seafood broth
- 1 Tablespoon olive oil or avocado oil
- 1 medium yellow onion diced
- 2 teaspoons minced garlic about 2 large or 4 small cloves
- 1 Tablespoon butter
- 1 ½ cups arborio rice
- ½ cup dry white wine like sauvignon blanc
- ½ lb. asparagus woody ends discarded and the rest cut into 1” pieces
- ½ cup peas fresh or frozen
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1/3 cup half and half
- 1/2 cup parmesan cheese finely grated (plus more for serving)
- 8 ounces hard smoked salmon broken into bite sized pieces with bones removed (about 1 cup)
- 2 Tablespoons chopped fresh dill
- Salt and pepper to taste I used about ½ teaspoon of each
Instructions
- Add broth to a pot over low heat to keep warm while making risotto.
- Warm a large skillet over medium heat. Add oil and then onion and cook for 3-4 minutes until starting to turn translucent.
- Add garlic and stir for about 30 seconds until aromatic.
- Add butter and then rice, stirring for about 2 minutes until rice is coated in butter.
- Add white wine and stir while the rice absorbs the liquid, scraping the bottom of the pan while you do (I like using a flat-topped wooden spatula for this).
- Use a ladle to add about a cup of the hot broth to the skillet with the rice, stirring for 2-3 minutes after adding until it is absorbed. Repeat until all broth has been added, adding a ladle-full of broth at a time and then stirring until absorbed before adding the next ladle. This part of the process usually takes about 20-30 minutes and the rice should be tender but not overly mushy when you’re done.
- Just after adding the last cup of broth, add the asparagus, peas, lemon zest and lemon juice and stir to mix in and let the veggies cook for 2-3 minutes.
- Add the half and half and parmesan and stir to melt in and allow the half and half to be absorbed.
- Gently fold in the smoked salmon and dill. Season to taste with salt and pepper and serve right away. You can garnish each serving with additional grated parmesan and fresh sprigs of dill if desired.
Nutrition
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