Salmon Risotto

Modified from a Salmon Risotto recipe on


  • 250 g salmon, skinned and cut in to 1cm cubes
  • 250 g arborio/risotto rice
  • 500 ml chicken stock (hot, ready to use)
  • 125 ml white wine
  • 1 tbsp. oil
  • 1 tbsp. butter
  • 1 large onion, finely chopped
  • 1/4 tsp. dill, finely chopped
  • 3–5 sun-dried tomato pieces, finely diced
  • parmesan cheese to taste, grated


  1. In a risotto pot heat the oil and butter, then add the onion and cook for 4 minutes, until soft.
  2. Add the rice and stir for 2 minutes or until the rice is transparent.
  3. Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
  4. Add the salmon, dill, sundried tomatoes and parmesan. Stir until salmon is poached.

Season with parmesan and serve.

Deviantart: stock-by-michelle


This made three really good bowls full and was delicious, it took about half an hour to prepare.

I used frozen salmon pieces bought from the delightful Powerhouse Markets, cubing them while still frozen. I thawed them in a bowl of cool tap water for a few minutes just before using in the dish. The stock was powdered and the dill from a squeezy tube. Fresh when you can get it, otherwise just cook and enjoy 😉

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