Few dishes are as romantic as risotto and it’s elegance belies just how easy it can be to make. Creamy and luxurious risotto is made even more decadent with the addition of smoked salmon. Perfect for date night but easy enough for every night my Risotto with Smoked Salmon and Peas is a dinner you’re sure to love.
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The most important parts of making risotto is making sure you have the right vareity of rice and the correct cooking technique. Look for a short grain Italian rice like arborio, which contains a high level of starch that gets released during the cooking process. The technique of adding small amounts of liquid to the rice over time (about 1/2 cup at a time) and then slowly stirring while the rice absorbs the liquid and releases it’s starch is ultimately what gives risotto it’s signature creamy texture. The addition of smoked salmon, peas and fresh dill bring a Scottish twist to this classic Italian dish. (be sure to take a look at my Risotto with Shrimp and Asparagus and Butternut Squash and Mushroom Risotto for more great risotto recipes).
Ingredients for Risotto with Smoked Salmon
- Chicken broth
- Olive oil
- Onion
- Garlic
- Arborio rice
- Dry white wine
- Frozen Peas
- Kosher salt
- Parmesan cheese
- Smoked salmon
- Fresh dill
How to Make Risotto with Smoked Salmon
Making risotto isn’t difficult but it is all about technique.Heat the chicken stock in a small saucepan over low heat while you prepare the other ingredients.Pour the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 3-4 minutes or until onion is translucent. Add in the rice and saute for 2 minutes then pour in the wine and slowly stir until it’s almost absorbed.
Add chicken broth one ladle at a time, slowly stirring until absorbed each time. This will take about 20 minutes and the risotto will have it’s trademark creamy texture. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time. Stir in salt, peas and Parmesan cheese and cook until the cheese is fully melted and the peas are cooked..
Divide the risotto between 4 plates and top each with 1 oz of smoked salmon. Garnish with fresh dill and enjoy.
If you like this Risotto with Smoked Salmon and Peas be sure to take a look at some of my other recipes!
If you make this Risotto with Smoked Salmon and Peas please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Risotto with Smoked Salmon and Peas
Equipment
- 1 Large Skillet
- 1 medium saucepan
Ingredients
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 large onion diced
- 2-3 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 tsp kosher salt
- 1 cup fresh or frozen peas
- 1/2 cup Parmesan cheese shredded
- 4 oz smoked salmon sliced
- fresh dill
Instructions
- Heat the chicken stock in a small saucepan over low heat while you prepare the other ingredients.
- Pour the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 3-4 minutes or until onion is translucent.
- Add in the rice and saute for 2 minutes then pour in the wine and slowly stir until it's almost absorbed.
- Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time. This will take about 20 minutes and the risotto will have it's trademark creamy texture. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time. Stir in salt, peas and Parmesan cheese and cook until the cheese is fully melted and the peas are cooked..
- Divide the risotto between 4 plates and top each with 1 oz of smoked salmon. Garnish with fresh dill and enjoy.
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