Creamy Lemon and Pea Risotto with Salmon

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
• ½ cup finely chopped Yellow Onion
• 2 cloves Garlic, minced
• Salt
• ½ cup Arborio Rice
• ¼ cup White Wine
• 2 cups Chicken Bone Broth (or Chicken Stock)
• ½ Lemon, zested
• ¼ cup Mascarpone
• ¼ cup finely grated Parmesan
• ⅓ 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:

1. Yellow Onion and White Onion are interchangable.
2. 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.)
3. 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.
4. The broth (or stock) should stay warm while cooking the risotto; this helps the texture of the risotto develop into a consistently creamy texture.
5. Be sure to remove any weird waxy coating on a lemon before zesting it. (Just double check to make sure there isn’t one!)
6. Mascarpone is deliciously rich and creamy, and perfect for this risotto. If you cannot find any, crème fraîche will also work! You can also use cream cheese or whipped ricotta.
7. Frozen or fresh peas will work. Wait until the very end to stir in fresh peas if using.
8. 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:

1. 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.
2. 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.)
3. 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)
• Torrontés (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! 🙂

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!