Salmon Risotto with Leeks & Lemon

This Salmon Risotto with Leeks & Lemon is a creamy, elegant dish that combines tender salmon, aromatic leeks, and zesty lemon for a perfect balance of richness and freshness. Each bite feels luxurious yet light, making it ideal for both special occasions and cozy dinners.

Why You’ll Love This Recipe

I love this risotto because it’s indulgent without being heavy. The creamy rice pairs beautifully with the delicate salmon and bright citrus notes. The leeks add a subtle sweetness, while the Parmesan and butter bring that irresistible, velvety texture. It’s a one-pan dish that’s both comforting and sophisticated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoon butter, divided; or olive oil
⅔ lb salmon filet, diced (see notes for smoked salmon)
½ teaspoon salt
½ teaspoon black pepper
½ leek, chopped
2 garlic cloves, peeled and slightly crushed, but in one piece
1 cup risotto rice
1 cup dry white wine
2½ cups fish stock, divided
1 cup shredded Parmesan cheese or other similar style hard cheese
1 tablespoon lemon juice
1 tablespoon lemon zest
1 handful flat-leaf parsley, chopped
salt and pepper according to taste

Directions

1. Heat 1 tablespoon of butter (or olive oil) in a large saucepan or skillet over medium heat. Add the diced salmon and season with salt and black pepper. Sear for 2–3 minutes until lightly golden on all sides but not fully cooked through. Remove the salmon and set aside.
2. In the same pan, melt the remaining tablespoon of butter. Add the chopped leek and sauté gently for 3–4 minutes until soft and fragrant. Add the crushed garlic cloves and cook for another minute, being careful not to brown them.
3. Stir in the risotto rice and cook for 1–2 minutes, stirring constantly to coat the grains in butter and toast them slightly.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Gradually add the fish stock, about ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This process should take about 18–20 minutes, and the rice should become creamy yet slightly al dente.
6. When the rice is nearly done, remove the garlic cloves. Stir in the seared salmon pieces and continue cooking gently for 2–3 minutes until the salmon is cooked through and tender.
7. Add the shredded Parmesan cheese, lemon juice, and lemon zest. Stir until the cheese melts and the risotto becomes rich and glossy. Taste and adjust with salt and pepper as needed.
8. Remove from heat and sprinkle with chopped parsley before serving.

Servings and Timing

This recipe yields 2 to 3 servings.
Preparation time: ~10 minutes
Cooking time: ~25 minutes
Total time: ~35 minutes

Variations

• I sometimes use smoked salmon instead of fresh for a more intense flavor; if so, I add it at the very end to avoid overcooking.
• For extra creaminess, I stir in a splash of heavy cream or mascarpone at the end.
• To make it dairy-free, I replace the butter with olive oil and use a vegan Parmesan substitute.
• I occasionally add a handful of baby spinach or peas for extra color and freshness.
• For a touch of heat, I sprinkle in a pinch of red pepper flakes or cracked pink peppercorns.

Storage/Reheating

I store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, I add a splash of stock or water and warm it gently on the stovetop over low heat, stirring until creamy again. I avoid microwaving it, as it can dry out the rice.

FAQs

Can I use smoked salmon instead of fresh?

Yes. I add smoked salmon right before serving to warm it through without cooking further.

What kind of rice should I use?

I use arborio or carnaroli rice—both have the right starch content to make the risotto creamy.

Do I have to use fish stock?

Not necessarily. I sometimes use vegetable or chicken stock if that’s what I have on hand, but fish stock provides the most authentic flavor.

Can I make this risotto without wine?

Yes. I replace the wine with an equal amount of stock and add a squeeze of lemon for acidity.

How do I prevent the rice from sticking?

I stir frequently and maintain a gentle simmer. The constant stirring releases starches that make the risotto creamy.

Can I make this ahead of time?

Risotto is best fresh, but I’ve made it partially (about 75% cooked), then finished it with the last bit of stock and cheese right before serving.

How do I make it extra creamy?

I stir in a bit more butter or Parmesan at the end, or even a spoonful of cream. That final “mantecatura” step gives it a luxurious texture.

What can I serve with this dish?

I like pairing it with a simple green salad, roasted asparagus, or a glass of crisp white wine.

Can I use frozen salmon?

Yes, I thaw it completely, pat it dry, and cook as directed. Fresh salmon holds texture a bit better, but frozen works fine.

How do I know when the risotto is done?

The rice should be tender with a slight bite in the center and the texture should be creamy—not soupy or dry.

Conclusion

This Salmon Risotto with Leeks & Lemon is one of my favorite elegant yet comforting meals. The bright citrus, delicate salmon, and creamy texture come together in a perfect balance of flavor and freshness. I love how it feels fancy enough for guests but easy enough for a cozy night in.

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