Mary Berry Salmon Risotto​

This creamy Mary Berry Salmon Risotto is made with fresh salmon fillets, Arborio rice, dry white wine, vegetable stock, and frozen peas. The result is a rich, tender, and comforting main course that is perfect for a cozy weeknight dinner. This recipe serves four people.

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Mary Berry Salmon Risotto Ingredients

• 1 tbsp olive oil
• 1 large shallot or half a small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups (300g) Arborio rice
• 1/2 cup (120ml) dry white wine
• 4 cups (1 liter) hot vegetable stock
• 2 salmon fillets (about 250g total), skinned and cut into 1-inch cubes
• 1 cup (150g) frozen peas
• 1 tbsp unsalted butter
• 1/4 cup (25g) freshly grated Parmesan cheese
• Zest and juice of 1/2 lemon
• 2 tbsp fresh dill or parsley, chopped
• Salt and black pepper to taste

How To Make Mary Berry Salmon Risotto

1. Prepare the stock and aromatics: Place the vegetable stock in a small saucepan and keep it at a gentle simmer on the stove. Finely chop your shallot and mince the garlic.
2. Sauté the base: Heat the olive oil in a large, deep skillet or pan over medium heat. Add the chopped shallot and cook for 3-4 minutes until it softens. Stir in the minced garlic and cook for another minute until fragrant.
3. Toast the rice: Add the Arborio rice to the pan and stir it with the shallot and garlic for about 1 minute. This crucial step, called “toasting,” helps each grain become slightly translucent and prevents the risotto from becoming a gummy paste.
4. Deglaze with wine: Pour in the white wine and stir continuously until it is fully absorbed by the rice.
5. Cook the risotto: Begin adding the hot vegetable stock, one ladleful at a time. Stir the rice gently but constantly until the liquid is fully absorbed before adding the next ladle. Continue this process, which should take about 15-20 minutes, until the rice is cooked al dente—tender with a slight bite in the center.
6. Add the salmon and peas: Gently stir in the salmon cubes and the frozen peas. Cook for about 4-5 minutes, stirring occasionally, until the salmon is opaque and cooked through.
7. Finish the risotto: Remove the pan from the heat. Stir in the butter, Parmesan cheese, lemon zest, lemon juice, and chopped herbs. Season with salt and pepper to your taste. Serve immediately in warm bowls.

Recipe Tips

• Use hot stock: Always use hot stock for risotto. Adding cold stock will shock the rice, lowering the temperature and slowing down the cooking process.
• Stir constantly: The continuous stirring motion helps the rice grains rub against each other, releasing their starchy outer coating. This is what creates the signature creamy texture of a good risotto.
• Don’t overcook the salmon: Salmon cooks very quickly. Adding it at the end of the risotto process ensures it stays moist and flaky rather than becoming dry and tough.
• Cook the rice al dente: The rice should be cooked until it’s tender but still has a slight “bite” to it. It will continue to cook slightly from the residual heat.

What To Serve Salmon Risotto

This rich and comforting Mary Berry Salmon Risotto is a complete meal on its own, but it can be enhanced with a few simple additions. A fresh, crisp side salad with a simple vinaigrette is perfect for balancing the richness of the dish. You could also serve it with some warm, crusty bread to soak up any extra sauce. For a drink, a glass of the same dry white wine you used in the risotto would be a lovely pairing.

How To Store Salmon Risotto Leftovers

• Refrigerate: Place any leftover risotto in an airtight container and store in the refrigerator for up to 1 day. Be aware that the texture will change and the rice will absorb more liquid, becoming less creamy. To reheat, add a splash of stock or water to the pan to loosen it up.
• Freeze: It is not recommended to freeze risotto. The rice will become mushy upon thawing, and the salmon’s texture will become dry.

Mary Berry Salmon Risotto Nutrition Facts

• Calories: 510 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 25g

Frequently Asked Questions

• Can I use a different type of rice? For an authentic creamy risotto, it’s best to use a starchy, short-grain rice like Arborio or Carnaroli. Long-grain rice will not release the necessary starch to create the classic texture.
• Can I use smoked salmon instead of fresh? Yes, but you should not cook it. Smoked salmon is already cured. You can stir chopped smoked salmon into the finished risotto right before serving to add a delicious smoky flavor.
• How do I know when the risotto is ready? The risotto is ready when the rice is tender but still has a little resistance when you bite into it (al dente). The overall texture should be creamy and flowing, not stodgy or soupy.

Try More Recipes:

• Mary Berry Thai Salmon Tray Bake Recipe
• Mary Berry Salmon With Lemon Sauce​ Recipe
• Mary Berry Salmon Terrine​ Recipe