Risotto is one of my favorite comfort foods of all time. This specific salmon risotto recipe is mixed with lemon zest (and juice), mascarpone, parmesan, and peas for an incredible experience in both flavor and texture. It’s also topped with pan-seared salmon, which happily melts into your mouth alongside the risotto. This recipe makes two servings of creamy risotto and salmon, and comes together in about 45 minutes.

Ingredients for this Lemony Salmon Risotto:
- 1 tbsp. Olive Oil
- ยฝ cup finely chopped Yellow Onion
- 2 cloves Garlic, minced
- Salt
- ยฝ cup Arborio Rice
- ยผ cup White Wine
- 2 cups Chicken Bone Broth (or Chicken Stock)
- ยฝ Lemon, zested
- ยผ cup Mascarpone
- ยผ cup finely grated Parmesan
- โ cup frozen Peas
- 1 tbsp. Fresh Lemon Juice (plus more to taste)
- Freshly Cracked Black Pepper (to taste)
- 6 oz. fresh Salmon Fillet (one large or two smaller salmon fillets work)
The risotto itself is a creamy, lemony base that perfectly pairs with the salmon. I love to mix in some grated Parmesan cheese for additional rich flavor and depth, and the peas for a vibrant contrast to the creaminess of the risotto. Don’t skip the freshly squeezed lemon juice; it adds a hint of acidity that balances out the other flavors! This is a great recipe to make for a special occasion, so I want it to be the best it possibly can be for you!

Quick Ingredient Notes for Best Results:
- Yellow Onion and White Onion are interchangable.
- Use a dry White Wine, such as an Italian Pinot Grigio. Avoid sweet wine. (Grab a bottle that you can enjoy while you cook the risotto, too! You don’t have to go crazy; there are plenty of great Italian Pinot Grigio options for under $15.)
- I love Chicken Bone Broth because of the flavor, but feel free to use a low-sodium chicken broth (or stock) instead! I also recommend any chicken-based Better than Bouillon substitutions.
- The broth (or stock) should stay warm while cooking the risotto; this helps the texture of the risotto develop into a consistently creamy texture.
- Be sure to remove any weird waxy coating on a lemon before zesting it. (Just double check to make sure there isn’t one!)
- Mascarpone is deliciously rich and creamy, and perfect for this risotto. If you cannot find any, crรจme fraรฎche will also work! You can also use cream cheese or whipped ricotta.
- Frozen or fresh peas will work. Wait until the very end to stir in fresh peas if using.
- If cooking salmon fillets isn’t in the cards, just add 4-6 ounces of smoked salmon instead!

How to Make this Lemony Salmon Risotto:
- Heat a small saucepan over low heat. Pour in the broth, and keep the broth warm over the low heat while you make the risotto.
- In a separate pan, warm up the olive oil over medium heat. Add the onions and a pinch of salt, and cook until the onions are soft and beginning to char (about 10 minutes).

- Stir in the garlic, and cook for about 30 seconds until fragrant.
- Stir in the dry arborio rice, and mix it into the charred onions and garlic. Toast the rice for 2-3 minutes.

- Pour in the dry white wine, and stir to mix it into the rice. Cook until absorbed, about 1-2 minutes.
- Add one ladle of warm broth, stirring as you pour it into the rice. Continue stirring until the broth is almost absorbed, then add another ladle of broth. Continue this process for 20-25 minutes, stirring very frequently, until all of the broth is fully absorbed into the rice. The texture of the rice will change significantly, and become very creamy and soft. Carefully taste a grain of rice, and if it has just a slight bite to it, your risotto is almost done!




- Turn the heat underneath the pan down to low. Stir in the lemon zest, mascarpone, and parmesan until combined.


- Stir in the peas, then the fresh lemon juice.


- Taste the risotto and season with more salt and a healthy grind of freshly cracked pepper, if desired. Allow the risotto to rest while you cook the salmon.
- Divide the risotto between two bowls before serving.

How to Cook Salmon for this Lemon Risotto:
- Season the salmon with a pinch of salt and pepper, and set it out at room temperature for about 10-15 minutes before cooking. This helps prevent the salmon from sticking to the pan or cooking unevenly.
- Heat oil in a pan over medium heat. Cook the salmon, skin-side down, for about 3-4 minutes until it releases easily from the pan. Flip the salmon over, and cook for another 1-2 minutes (or until cooked to your preferred doneness.)
- Remove from heat, and serve over the risotto.

More Risotto Recipes:
- Parmesan Risotto for Two
- Caramelized Onion, Bacon, and Parmesan Risotto
- Chicken, Bacon, and Cheddar Risotto for Two
- Lemon Asparagus Risotto with Prosciutto
- Spicy Shrimp Risotto for Two
- Caprese Risotto
- Pancetta Leek Risotto for Two

Wine Pairings for Salmon Risotto:
You know I love this part! These are three of my favorite partners for this lemony salmon risotto if you’re making this into a wine drinking occasion, like date night at home:
- Unoaked Chardonnay
- Sauvignon Blanc (preferably Sancerre)
- Torrontรฉs (preferably from Salta for more acidity) OR Italian Pinot Grigio
I always recommend opening a bottle and enjoying a glass during the risotto cooking process, because the constant stirring is necessary with one hand, but then you have another hand free to hold a glass of wine! ๐
I hope you love this recipe! If you make it and want to show it off, I wouldย loveย it if youย tagged me on Instagramย so I could see your beautiful homemade risotto! And if you want to rate it and leave a comment below, I would appreciate it SO much.ย Feel free to reach out to me with any questions, too!

Creamy Lemon and Pea Risotto with Salmon
Ingredients
For the Lemon and Pea Risotto:
- 2 cups Chicken Bone Broth or low-sodium chicken OR vegetable stock
- 1 tbsp. Olive Oil
- 1/2 cup finely chopped Yellow Onion
- 2 cloves Garlic minced
- Kosher Salt or Sea Salt
- 1/2 cup dry Arborio Rice
- 1/4 cup dry White Wine
- 1/2 medium Lemon, zested
- 1/4 cup Mascarpone
- 1/4 cup finely grated Parmesan
- 1/3 cup frozen Peas
- 1 tbsp. freshly squeezed Lemon Juice plus more to taste
- freshly cracked Black Pepper & Kosher Salt to taste
For the Salmon:
- 6 oz. Salmon Filet
- Kosher Salt & Freshly Cracked Black Pepper
- 1 tbsp. Olive Oil
Instructions
For the Lemon and Pea Risotto:
- Pour 2 cups Chicken Bone Broth (or low-sodium stock) into a small sauce pan. Set the pan over low heat, and keep warm while you make the risotto.
- Heat 1 tbsp. Olive Oil in a separate pan. Stir in 1/2 cup finely chopped Yellow Onion with a pinch of salt, and cook the onions until very soft and lightly charred, about 10 minutes.
- Stir in 2 cloves Garlic (minced), and cook for about 30 seconds until fragrant.
- Pour in 1/2 cup dry Arborio Rice. Stir to coat it in the onions and garlic, and cook for 2-3 minutes until only a small white dot remains in the center of the rice grains.
- Stir in 1/4 cup dry White Wine until absorbed, about 1-2 minutes.
- Pour one ladle of warm broth into the pan with the rice. Stir frequently until the broth is nearly absorbed. Repeat this step, one ladle of broth at a time, until all of the broth is absorbed into the rice. This takes about 20-25 minutes total, and the texture of the rice will become very soft and creamy. *It's ideal to prepare the salmon about halfway through cooking the risotto, so they are both ready around the same time*
- Stir in lemon zest, 1/4 cup Mascarpone, and 1/4 cup finely grated Parmesan until fully combined.
- Stir in 1/3 cup frozen Peas and 1 tbsp. freshly squeezed Lemon Juice. Taste the risotto, and add more salt, pepper, or lemon juice if desired. Allow the risotto to rest while you make the salmon.
For the Salmon:
- Season the 6 oz. Salmon Filet with a healthy pinch of salt and pepper, and allow the salmon to rest at room temperature for about 10-15 minutes before cooking. *This step is ideally done while cooking the risotto*
- Heat 1 tbsp. Olive Oil in a skillet over medium heat. Cook the salmon, skin-side down, for about 3-4 minutes until it releases easily from the pan.
- Flip the salmon, and cook for another 1-2 minutes until cooked to preferred doneness.
- Divide the risotto between two warm bowls. Top each bowl with 3 oz. of cooked salmon, and serve warm.
Nutrition
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Comments & Reviews
Excellent combination, and each is great on its own. I made this for my wife on our anniversary and she loved it. Thanks.
I’m SO happy to hear that you both enjoyed it, Mike! It’s an honor to know that you made it for your anniversary!! Thank you!
I made this with salmon stock I made from the bones and head of a freshly troll-caught king salmon we had filleted from Jacks Fish Spot at the Pike Place Market. Perfect ending to the summer. We are so blessed.
That sounds absolutely incredible! I’m so glad you enjoyed the recipe – thank you for making it so lovingly!
Absolutely delicious. Im making it as l type for the third time! I double the recipe (leftovers for lunch!). I add asparagus, mix through lots of fresh dill prior to the parmeson and mascapone. I also baked my salmon in foil boats in the oven at 180 degrees for 15 minutes with lemon slices, dill and a dollop of butter. The lemon, dill flavours are divine. As you suggested, cooking risotto is not complete without finishing the bottle of white wine! Dinner party worthy and oรฑ rotation!
Thank you SO much for making it – I’m so glad you enjoy it! Adding asparagus and fresh dill sounds incredible, and your method for baking the salmon sounds absolutely perfect. Cheers to you, and cheers to finishing the bottle of white wine (it’s our obligation!) ๐คฃ Thank you so much, Tess!!