Servings: 2 / Prep Time: 15 minutes / Cook Time: 30 minutes
If you’ve ever felt intimidated by risotto, this recipe is here to help! It’s a creamy, lemony risotto recipe for two, with sweet peas mixed into it and flaky salmon served on top.
This creamy risotto recipe is one of my all-time favorites. It feels kind of fancy, but I promise it’s easy to make! It’s rich without being heavy, has some bright notes from the lemon zest and lemon juice, and it’s all topped with a flaky pan-seared salmon. Make it for date night in, or honestly just a Wednesday night when you feel like treating yourself. (You always deserve it).
I make small batch recipes designed for 2-3 servings. This recipe makes two generous servings and comes together in about 45 minutes. It’s meant to be a slowed down, comfy vibes type of meal. Pour a glass of wine, slowly stir the risotto, and don’t lose your confidence. I absolutely know you can do this!
Why You’ll Love This Recipe
- Creamy, lemony risotto that’s rich but still fresh
- Perfectly seasoned salmon that pairs really well with the risotto
- Small batch (but easy to scale up for guests)
- Ideal for date night in, Valentine’s Day, or a cozy weekend dinner
- Flexible and forgiving! I’ve got lots of swaps if you need them
Ingredients for this Lemony Salmon Risotto:
For the Risotto:
- 1 tbsp. Olive Oil
- ½ cup finely chopped Yellow Onion
- 2 cloves Garlic, minced
- Salt, to taste
- ½ cup Arborio Rice
- ¼ cup Dry White Wine, plus more for drinking 💁♀️
- 2 cups Chicken Bone Broth or Chicken Stock (use low-sodium if your’e sensitive to salt)
- 1 tbsp. Lemon Zest
- ¼ cup Mascarpone Cheese
- ¼ cup finely grated Parmesan
- ⅓ cup frozen Peas
- 1 tbsp. Fresh Lemon Juice, plus more to taste
- Freshly Cracked Black Pepper, to taste
For the Salmon:
- 6 oz. fresh Salmon Fillet (one large or two smaller salmon fillets work)
- Kosher Salt + Black Pepper
- 2 tsp. Olive Oil
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!
Ingredient Notes
- Onion → Yellow or white onion work.
- Dry White Wine → Dry is key. Italian Pinot Grigio is perfect; you can find a solid bottle for under $20, and sip on it while you cook the risotto! Or grab a little box wine (Pinot Grigio is usually available) and use that if you don’t want an entire bottle.
- Chicken Bone Broth → Bone broth = flavor. Better than Bouillon is also great for making broth; use the Roasted Chicken flavor. Standard chicken broth or chicken stock also work! If you’re sensitive to salt, look for a low-sodium option.
- Lemon → Don’t skip it! The flavor is great with the salmon and risotto, and the acidity from the juice brightens the entire recipe.
- Mascarpone Cheese → Ok, not a super common ingredient. It’s a rich, creamy Italian cheese that makes this risotto extra creamy. If you can’t find it, crème fraîche or whipped cream cheese works! Or leave it out if you’re not feeling it.
- Peas → Fresh or frozen work. No need to thaw them if they’re frozen. If you’re using fresh peas, wait until the very end to stir them into the risotto.
- Salmon → Obviously a key part of this dish, but not necessary if you don’t like it! Shrimp, scallops, or even roasted chicken would all be absolutely magical with this risotto. You can even leftover rotisserie chicken if you have it on hand! You could also top the risotto with crispy prosciutto, or swap in smoked salmon fillets if you don’t feel like cooking it.
Step-By-Step Recipe Guide
See below for photos and detailed directions. These instructions are a little more specific and walk you through the entire process of making this Creamy Lemon + Salmon Risotto recipe.
Directions
Step One: Warm the Broth. Pour 2 1/2 cups Chicken Bone Broth into a small saucepan and set over low heat. Keep it warm throughout the cooking process.
Step Two: Cook the Onions + Garlic. In a skillet or saute pan, heat 1 tbsp. Olive Oil over medium heat. Stir in 1/2 cup finely chopped Yellow Onion with a generous pinch of salt and cook until softened and lightly golden, about 5-6 minutes. Stir in 2 minced Garlic Cloves and cook for 30 seconds until fragrant.
Step Three: Toast the Rice. Stir 1/2 cup Dry Arborio Rice into the onions and garlic and cook for 2-3 minutes until only a small white dot remains in the center of most of the grains of rice.
Step Four: Add Wine. Pour 1/4 cup Dry White Wine into the pan, stirring frequently until absorbed, about 2-3 minutes.
Step Five: Stir in Broth (Slowly). Add one ladle of warm broth at a time, stirring until it is mostly absorbed. Continue adding the remaining broth, one ladle at a time, stirring slowly and frequently as it absorbs into the rice. (This process takes about 20-25 minutes, and is the perfect excuse to sip on a glass of that wine you added in the previous step. 🙂 )
You’ll notice the risotto taking on a thicker, creamy texture towards the end of the cooking process. Once the broth is completely added, try a bite of the risotto. If it has a slight crunch to it, slowly stir in warm water, 2-3 tablespoons at at time, until the rice is al dente but not crunchy.
Step Six: Season the Salmon. About halfway through cooking the risotto, get the salmon from the refrigerator, pat it dry, and season it with a healthy pinch of salt and pepper. Let it rest at room temperature for about 10-15 minutes while you finish the risotto. (It’s okay to step away from the risotto for a minute or two for this part).
Step Six: Back to the Risotto: Add Flavor. Once the risotto is fully cooked, turn the heat beneath the pan to low. Stir in 2 tsp. Lemon Zest, 1/4 cup Mascarpone Cheese, and 1/4 cup finely grated Parmesan Cheese until smooth and creamy. Stir in 1/3. cup Frozen Peas and 1 tbsp. fresh Lemon Juice, then season to taste with salt and pepper. Cover the pan with a lid and keep it warm while you cook the salmon.
Step Seven: Cook the Salmon. In a separate skillet or saute pan, warm 2 tsp. Olive Oil over medium heat. Cook the salmon skin-side down for 3-4 minutes, or until it easily releases from the pan. Flip and cook it for another 2-3 minutes, or until it’s cooked to your preferred temperature.
Step Eight: Serve. Divide the risotto between two warm bowls, then top each bowl with half of of the salmon. Serve with more freshly grated parmesan, a squeeze of lemon, or a crack of black pepper. (Or thinly sliced lemon if you’re feeling fancy!)
Recipe Tips + Tricks
- Warm broth = creamy risotto. Cold broth slows everything down and messes with the texture. Keep it warm so the risotto cooks evenly, and that creamy texture comes through.
- You’re looking for “creamy and loose,” not thick. Risotto should gently spread when spooned into a bowl. If it tightens up too much, add a splash of warm broth to loosen it.
- Don’t rush the wine step. Let the wine cook off fully before adding broth. You’ll get just the flavor without any harshness this way.
- Stir often, but don’t stress about it. Risotto is meant to be slow and comforting, not stressful. I use dry white wine in my risotto recipes, which is also an excellent excuse to enjoy a glass while it cooks. 😘 Stir the risotto slowly, sip on your wine, and don’t worry if you need to step away from it for a minute or two.
- Salt early, then adjust later. Start with a pinch when cooking the onions, then season gradually. The broth could have a lot of flavor and salt, so just be mindful of what you’re using. The Parmesan cheese adds a salty flavor at the end, too, so tasting as you go is key.
- Risotto is best served immediately. It thickens as it sits, so plan to serve it as soon as the salmon is ready. (If needed, loosen leftovers with broth when reheating.)
How to Customize this Recipe
- Swap the Salmon: Shrimp, scallops, or roasted chicken are all amazing with this risotto. Add rotisserie chicken for an easy option, or even crumbled crispy prosciutto for a fun twist. Smoked salmon fillets are also great!
- Make it Vegetarian: Use vegetable broth instead of chicken broth, and top the finished dishes with a soft jammy egg or extra Parmesan cheese.
- Add Fresh Herbs: Add chives or parsley before serving for a pop of fresh flavor.
How to Store Leftovers
In the Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the risotto in a small saucepan, adding more broth to loosen it as it warms through. Reheat the salmon on the stovetop over medium-low heat, flipping it to warm both sides, until warmed through.
Wine Pairings for Salmon Risotto:
You know I love this part! Here are my top picks to pair with this recipe:
- Unoaked Chardonnay: reliable, slightly creamy, and balances the risotto with fresh flavor
- Sauvignon Blanc (preferably Sancerre): Sancerre is Sauvignon Blanc from the French appellation of Sancerre. It’s acidic, bright, and freaking delicious. It can be a little pricey, but so worth it for how well it matches the flavors in this dish!
- Italian Pinot Grigio: super easygoing wine that’s affordable, and an easy choice for cooking and drinking!
- Torrontés: (preferably from Salta for more acidity): A fun, aromatic wine from Argentina. It’s SO good with seafood.
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! 🙂
I hope you love this recipe! If you make it and want to show it off, I would love it if you tagged me on Instagram 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. 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 1/2 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 tbsp. Lemon Zest
- 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 to taste
For the Salmon:
- 6 oz. Salmon Fillet
- Kosher Salt & Freshly Cracked Black Pepper
- 2 tsp. Olive Oil
Instructions
- Warm the Broth. Pour 2 1/2 cups Chicken Bone Broth into a small saucepan set over low heat. Keep it warm throughout the cooking process.
- Cook the Onions + Garlic. In a skillet or saute pan, heat 1 tbsp. Olive Oil over medium heat. Stir in 1/2 cup finely chopped Yellow Onion with a generous pinch of salt and cook until softened and lightly golden, about 5-6 minutes. Stir in 2 cloves Garlic (minced), and cook for about 30 seconds until fragrant.
- Toast the Rice. Stir 1/2 cup dry Arborio Rice into the onions and garlic and cook for 2-3 minutes until only a small white dot remains in the center of most of the grains of rice.
- Add Wine. Pour 1/4 cup dry White Wine into the pan, stirring frequently until absorbed, about 2-3 minutes.
- Stir in Broth (Slowly). Add one ladle of warm broth at a time, stirring it into the rice until it is mostly absorbed. Continue adding the remaining broth, one ladle at a time, stirring slowly and frequently as it absorbs into the rice. (This process takes about 20-25 minutes, and is the perfect excuse to sip on a glass of that wine you added in the previous step. 🙂 ) You’ll notice the risotto taking on a thicker, creamy texture towards the end of the cooking process. Once the broth is completely added, try a bite of the risotto. If it has a slight crunch to it, slowly stir in warm water, 2-3 tablespoons at at time, until the rice is al dente but not crunchy.
- Season the Salmon. About halfway through cooking the risotto, get the 6 oz. Salmon Fillet from the refrigerator, pat it dry, and season it with a healthy pinch of salt and pepper. Let it rest at room temperature for about 10-15 minutes while you finish the risotto. (It's okay to step away from the risotto for a minute or two for this part).
- Finish the Risotto. Once the risotto is fully cooked, turn the heat beneath the pan to low. Stir in the 1 tbsp. Lemon Zest, 1/4 cup Mascarpone, and 1/4 cup finely grated Parmesan until smooth and creamy. Stir in 1/3 cup frozen Peas and 1 tbsp. freshly squeezed Lemon Juice, then season to taste with salt and pepper. Cover the pan with a lid and keep it warm while you cook the salmon.
- Cook the Salmon. In a separate skillet or saute pan, warm 2 tsp. Olive Oil over medium heat. Cook the salmon skin-side down for 3-4 minutes, or until it easily releases from the pan. Flip and cook it for another 2-3 minutes, or until it’s cooked to your preferred temperature.
- Serve. Divide the risotto between two warm bowls, then top each bowl with half of of the salmon. Serve with more freshly grated parmesan, a squeeze of lemon, or a crack of black pepper. (Or thinly sliced lemon if you’re feeling fancy!)
Notes
- Onion: Yellow or white onion work.
- Dry White Wine: Dry is key. Italian Pinot Grigio (nothing expensive) is usually my go-to for cooking.
- Chicken Bone Broth: Use low-sodium broth or stock if you’re sensitive to salt.
- Mascarpone Cheese: If you can’t find it, crème fraîche or whipped cream cheese works! Or leave it out if you’re not feeling it.
- Peas: Fresh or frozen work. No need to thaw them if they’re frozen.
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 oñ 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!) 🤣 Thank you so much, Tess!!