Lemon Dill Smoked Salmon Risotto with Peas

A plate of salmon and asparagus risotto, topped with grated cheese and served with lemon wedges.

Lemon Dill Smoked Salmon Risotto with Peas

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.

Course dinner, Main Dish

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 40

Servings

Calories 607kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Cutting board
1 Chef knife
1 Large skillet
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.

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