Jamie Oliver Salmon Risotto

I wasn’t planning to make risotto that night. Honestly, I was craving toast. But then I saw the leftover salmon in the fridge, a bit of pesto in the jar—half-forgotten—and it clicked. This risotto, Jamie Oliver-style, turned out creamy like velvet but still had a bit of bite, like it meant business. And the salmon? Rich, briny, almost sweet in places. Add wine and butter? It became one of those dinners that makes the house go quiet because everyone’s just… eating. Inspired by Jamie Oliver.

Ingredients You’ll Need

For the base:

• 4 tablespoons butter (not margarine, real stuff), divided
• 1/2 cup finely chopped shallots or a yellow onion if that’s what you’ve got
• 2 cups Arborio or Carnaroli rice (you want those fat, starchy grains that give in but never fully collapse)
• 1/2 cup Marsala or any white wine you like to drink while stirring
• 6 cups salmon stock—if you’ve made it, you’re a legend—or just low-sodium chicken stock

To bring it home:

• 6 ounces cooked salmon, flaked with a fork like you’re pulling apart a story
• 3 heaping tablespoons pesto (basil preferred, but hey, you do you)
• Freshly ground black pepper. Don’t skimp.

How To Make Jamie Oliver Salmon Risotto

1. First, butter. Melted two tablespoons in a heavy-bottomed pot, the kind that feels like it has some history. Then the shallots went in—softening, sweetening, filling the kitchen with that whispery smell that tells you something good’s coming.
2. Rice followed. Stirred it in and let it toast just enough to wake it up. Then the wine—hiss and sizzle—and for a few minutes, the steam carried off the day’s mess.
3. Now, the slow part. One cup of stock, stir, wait. Another. Stir again. It’s not a recipe at this point. It’s more like a conversation. You’re listening to the rice, watching how it drinks the liquid, how the starch begins to thicken. It’s patient work. You can’t rush it. You have to stand there, feel the weight of the spoon, maybe sip a bit more wine.
4. Eighteen minutes in—give or take—I tasted. Just the right amount of resistance in the grain. That’s when I added the salmon, which had been sitting quietly in a bowl, waiting its turn. Flaked it in with my fingers. Pesto too, and everything turned this soft green-gold color. Warm. Inviting. Real.
5. Last step, A knob of butter. The rest of it. Just because. A bit more stock to loosen things up, a quick crack of pepper. Served it in warm bowls. We didn’t talk much after that.

Why I Love This Recipe

Made it on a whim. Stayed with me for days. Something about how the salmon melted into the rice, how the pesto cut through with just enough sharpness. My partner licked their spoon. I remember that. It felt like something we’d make again after a hard week. Or a quiet one. It fits.

Recipe Tips

• You really need Arborio or Carnaroli. The other stuff? Too timid.
• Stirring isn’t a chore. It’s therapy. It’s the point.
• Go easy on the salt till the end. Some stocks are sneaky.
• Risotto waits for no one. Serve it when it’s ready or don’t bother.
• Pesto changes everything. It lifts the whole dish like someone opened a window.

How To Store Jamie Oliver Salmon Risotto

• Room temp: Nope. Don’t risk it. Fridge it within two hours.
• Fridge: Airtight container. Two days, max. Still tasty. Just not magic anymore.
• Freezer: Forget it. Texture turns sad.

To Reheat:

• Microwave: Bit of water. Cover it. Nuke it. Stir halfway. Done.
• Stovetop: Add water or stock. Low heat. Stir it into life.
• Oven: Sure, if you’re already using it. Covered, some liquid, 350°F, 10-15 minutes.

Let’s Answer a Few Questions!

Can I use a different rice?
If it’s short-grain, maybe. If it’s long-grain, don’t bother. Texture will be off.

No Marsala. What now?
Use white wine. Or even a splash of white wine vinegar with water. Whatever gives it zing.

Fresh salmon only?
Fresh is best. But if you’re staring at a can, it’ll work. Drain it well.

When’s it done?
Taste it. It should feel tender but still hold its shape. Creamy, not soupy.

How do I flake salmon?
With your hands. Gently. Feel it come apart. That’s half the joy.

Nutrition Facts (per serving)

• Calories: 558
• Carbs: 46g Protein: 30g
• Fat: 27g
• Sugar: 8g
• Fiber: 6g
• Sodium: 1390mg

Try More Recipes:

• Jamie Oliver Chicken And Chorizo Risotto
• Jamie Oliver Chorizo Risotto
• Jamie Oliver Pea And Prawn Risotto