A very simple main course, but one that can be a great idea for holiday menus, thanks to its delicate flavor and creamy texture. The smoked salmon risotto is prepared in just a few minutes, just the cooking time of the rice, it’s tasty, fragrant, and will make you look great with your guests. Instead of butter, I creamed the risotto with spreadable cheese (like Philadelphia or Robiola), then I just added a handful of dill (but chives are also fine) and a pinch of pepper. Try this recipe, it’s easy, quick, and delicious!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons, Christmas
- Energy 423.80 (Kcal)
- Carbohydrates 67.06 (g) of which sugars 1.76 (g)
- Proteins 19.92 (g)
- Fat 7.65 (g) of which saturated 0.93 (g)of which unsaturated 1.96 (g)
- Fibers 1.50 (g)
- Sodium 1,328.65 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup g Carnaroli rice
- 3.5 oz g smoked salmon
- 1 shallot (or 1/4 onion)
- 2 tbsp g fresh spreadable cheese
- dill (or chives)
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Pan non-stick
- Skillet
- Cutting Board
- Small Pot
Preparation
Clean the shallot and chop it. Sauté it in a pan with a little olive oil, add the salmon cut into strips, stir and turn off the heat immediately.
In another pan, toast the rice, without adding oil or butter (2).
Pour the hot vegetable broth over it and cook like a classic risotto, stirring frequently and adding more broth as needed.
When there are a few minutes left at the end of cooking, add the previously cooked salmon and shallot (3).
When the rice is cooked, turn off the heat and add the creamy cheese (Philadelphia, Robiola, or other of your choice).
Melt and mix the cheese, finally sprinkle with a small handful of dill or chives and a pinch of ground pepper (black or pink).
The smoked salmon risotto is ready, creamy and flavorful, serve it on plates and serve immediately.
Tips and Notes
You can substitute the spreadable cheese with cooking cream or butter.
You can use salmon slices or fillets, the important thing is that it’s of good quality. Cook it as little as possible, otherwise it will be too dry.
Choose carnaroli, vialone nano, or another variety suitable for risottos.
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