Creamy Salmon and Cheese Risotto: simple but refined, this risotto is perfect for a Sunday lunch or a special occasion, as well as when you want something delicious but not too complicated.
I really love salmon (especially smoked), I find it very versatile and it’s excellent for main dishes, as well as for appetizers.
I always keep a package of salmon in the refrigerator, along with many other things (such as puff pastry or shortcrust pastry, soft cheese…) and when I’m out of ideas, or when I have last-minute guests, it always allows me to find a solution that satisfies everyone.
This risotto, in addition to being very good, is also easy to prepare. Basically, halfway through the cooking of the rice, I add the salmon cut into pieces and, when it’s cooked, I add the Philadelphia, mix well, and finish with a sprinkle of fresh chopped parsley. Easy, right?
But now let’s see together how to make the Creamy Salmon and Cheese Risotto. Prepare the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty main dishes to try::
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.5 cups rice (for risottos – I used semi-whole grain)
- 7 oz smoked salmon
- 6 oz cream cheese (Philadelphia or stracchino)
- 3 tbsps extra virgin olive oil
- 3 cups vegetable broth
- 1 bunch parsley
- 2 tbsps grated Parmesan cheese (optional)
Tools
To make the Creamy Salmon and Cheese Risotto you need:
- 1 Saucepan
- 1 Wooden spoon
Steps
HOW TO PREPARE CREAMY SALMON AND CHEESE RISOTTO
First, heat a saucepan with the extra virgin olive oil, add the rice and toast it for a few minutes, stirring occasionally, until it becomes slightly transparent.
Continue cooking by adding the broth a little at a time. Add more broth only when the previous amount has been absorbed.
About halfway through cooking, add the smoked salmon cut into pieces, mix well: if necessary, add a ladle of hot broth.
When the rice is almost cooked, also add the cream cheese. I used Philadelphia, but stracchino is also perfect for achieving a creamy consistency. Mix well with a wooden spoon until the cheese has completely melted.
With the heat off, add the chopped parsley and, if you like, a sprinkle of grated Parmesan cheese. I didn’t add it; it was already excellent without it.
Here is the Creamy Salmon and Cheese Risotto ready. Serve it hot and… enjoy your meal!
Until the next recipe.
Storage
I recommend consuming the Creamy Salmon Risotto immediately. If there are leftovers, store them in the fridge and reheat them, even though it will lose its creaminess and texture. But I’m sure there won’t be any left!
Tips and Suggestions
– During cooking, add a ladle of hot broth at a time and not all at once. This process ensures that the rice doesn’t overcook and turn mushy.
– If you like, you can also add half a chopped onion in the saucepan with the extra virgin olive oil. Once golden, add the rice and toast it.
– If you like, you can also add half a chopped onion in the saucepan with the extra virgin olive oil. Once golden, add the rice and toast it.
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