Risotto with smoked salmon

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Risotto al salmone affumicato

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A quick rice dish with aromatic smoked salmon!
Difficulty: easy
Cost: medium
Calories: 346kcal
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Difficulty: easy
Cost: medium
Calories: 346kcal
Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Ingredients list

  • 400 g Arborio rice
  • 200 g smoked salmon
  • 100 ml dry white wine
  • 1 stick leek
  • 60 g butter
  • 1 l vegetable broth
  • olive oil extra virgin
  • salt to taste
  • pepper to taste
  • parsley to taste



  • First, finely chop half of the smoked salmon. Cut the rest into bite-sized pieces.
  • Now also finely chop the leek. Melt ⅔ of the butter in a large pot over medium heat. Add a small dash of olive oil and the leek and sweat for a few minutes.
  • Add the rice and fry lightly, stirring constantly and on high heat. Then deglaze with the white wine and stir well. Then add a ladle of broth and reduce the heat. Simmer until all the liquid has been absorbed.
  • Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total.
  • Once the rice is tender but still a little firm to the bite, remove the pot from the heat. Now add the chopped smoked salmon and the remaining butter, season with salt and pepper and mix everything well.
  • Pour the risotto into bowls or deep plates, garnish with the remaining pieces of salmon and sprinkle with freshly chopped parsley.
    Buon appetito!
Calories: 346kcal (17%)Carbohydrates: 33g (11%)Protein: 14g (28%)Fat: 15g (23%)Saturated fatty acids: 8g (40%)Trans fatty acids: 1gCholesterol: 32mg (11%)

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