Jamie Oliver Salmon Risotto - Jamie Oliver Dishes

This delicious Jamie Oliver Salmon Risotto is the perfect combination of creamy, comforting rice and flaky salmon. With the added richness of pesto and a splash of wine, it’s a simple yet flavorful dish that’s sure to impress. You can easily swap ingredients to use what you have on hand for a flexible, satisfying meal.

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🧡 Why You’ll Love This Salmon Risotto Recipe:

Great Taste: This recipe mixes salmon, shallots, and pesto, giving you a fresh and tasty meal.
So Creamy: It’s really creamy, which makes it feel like a comforting hug in a bowl.
Change It Up: You can switch the salmon for shrimp or chicken if you want. It’s easy to make it with what you like or have at home.
Looks Fancy, Feels Easy: The steps are simple, so you can make a fancy-looking dinner without too much trouble.
Good for You: Salmon is good for your health because it has lots of good oils that help your heart.

🍚 Jamie Oliver Salmon Risotto Ingredients

4 tablespoons (60 grams) butter, divided
1/2 cup (120 ml) minced shallots or yellow onion
2 cups (450 grams) Arborio or Carnaroli risotto rice
1/2 cup (120 ml) Marsala or white wine
6 cups (1.4 liters) salmon stock or low-sodium chicken stock
6 ounces (170 grams) flaked, cooked salmon
3 tablespoons (45 ml) pesto
Black pepper, as you like

🍛 How To Make Jamie Oliver Salmon Risotto

Prepare the base: First, melt the butter in a medium pot over medium-high heat. Once the butter is melted, add the minced shallots or onions. Sauté them until they are soft and translucent. This will take about 2-3 minutes.
Cook the rice: Next, add the risotto rice to the pot. Stir it well with the shallots and cook for about 1 minute. Pour in the Marsala or white wine and keep stirring. Cook until the wine has mostly evaporated, which should take about 2-3 minutes.
Add the stock: Then, add the salmon stock or chicken stock one cup at a time. After adding each cup, stir the mixture until the stock is mostly absorbed before adding the next cup. Continue this process until the rice is creamy and just al dente. This will take about 18-20 minutes. If the rice needs more liquid, you can add a cup of water.
Finish with salmon and pesto: When the rice is nearly done, stir in the flaked salmon and pesto. Cook everything together for another 2-3 minutes, ensuring the salmon is heated through and the flavors are well combined.
Adjust and serve: Check the consistency of your risotto. If it’s too thick, add a bit more water to loosen it up. Season with black pepper to your taste. Serve the risotto warm, ideally in a bowl, and enjoy the creamy texture and rich flavors.

💭 Recipe Tips

Use the Right Rice: Choose Arborio or Carnaroli rice for the best results in your risotto. These types absorb liquid and release starch better than other kinds of rice, making your risotto creamy without becoming mushy.
Stir Regularly: To achieve the creamy texture risotto is famous for, stir the rice frequently as you add the stock. This action helps release the rice’s natural starches.
Control the Heat: Keep the heat at a medium to medium-low setting throughout cooking. If the heat is too high, the liquid will evaporate too quickly before the rice is properly cooked.
Seasoning Balance: Be mindful when adding salt, especially if using store-bought chicken or salmon stock, as they can be salty. Adjust the seasoning after the risotto is nearly cooked to ensure it’s not overly seasoned.
Serving Immediately: Risotto is best served immediately after cooking to enjoy its texture and flavor fully. If it sits too long, it could become too thick and lose its creamy consistency.

🥗 What Pairs Nicely With Salmon Risotto?

Salmon Risotto goes well with a fresh green salad, steamed asparagus, garlic bread, or cooked spinach. You can also serve it with roasted veggies, broccoli with lemon and garlic, grilled zucchini, or a tomato salad for a tasty and full meal.

🎚 How To Store Leftovers Salmon Risotto?

Refrigerate: Store the risotto in an airtight container and keep it in the refrigerator for up to 2 days.
Freeze: It’s best not to freeze risotto as it can become grainy and lose its creamy texture upon reheating.

🥵 How To Reheat Leftovers Salmon Risotto?

In The Oven: Preheat the oven to 350°F (175°C). Place the risotto in an oven-safe dish, sprinkle a little water over it, and cover with foil. Heat for 10-15 minutes or until heated through.
In The Microwave: Put the risotto in a microwave-safe dish, add a splash of water, and cover. Microwave on high for 2-3 minutes, stirring halfway through the heating time.
On the Stovetop: Reheat the risotto in a saucepan over medium heat. Add a little water or stock and stir frequently until it’s hot.

FAQs

Can I Use Another Type Of Rice If I Don’t Have Arborio Or Carnaroli?

It’s best to use Arborio or Carnaroli for the creamiest texture, but in a pinch, you can use another short-grain rice. Avoid using long-grain rice as it won’t deliver the same creaminess.

What Can I Substitute For Marsala Wine?

If you don’t have Marsala wine, you can use any dry white wine or a tablespoon of white wine vinegar mixed with water as a substitute.

Is It Necessary To Use Fresh Salmon?

Fresh salmon is ideal for flavor and texture, but canned salmon can be used as an alternative if it’s drained and flaked.

How Do I Know When The Risotto Is Done?

The risotto is done when the rice is al dente – tender but with a slight bite, and the overall consistency is creamy.

How Should I Flake The Salmon?

Cook the salmon until it’s fully done, then gently break it apart with a fork to create flakes.

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Jamie Oliver Salmon Risotto Nutrition Facts

Calories 558
Total Fat 27g
Saturated Fat 6.2g
Sodium 1,390mg
Total Carbs 46g
Net Carbs 40g
Dietary Fiber 6g
Total Sugars 8g
Protein 30g