Creamy Salmon Risotto Recipe

Name: Creamy Salmon Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp High Phenolic Extra Virgin Olive Oil; 1 lb salmon fillet, skin removed, cut into large pieces; 1 1/2 cups arborio rice; 1 large shallot, finely diced; 2 garlic cloves, minced; 1/2 cup dry white wine; 5 cups warm fish or vegetable stock; 1 cup frozen peas, thawed; 1/2 cup grated parmesan cheese; 1 lemon, zested and juiced; 2 tbsp flat-leaf parsley, chopped; to taste sea salt and black pepper; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

This creamy salmon risotto pairs tender arborio rice with sweet peas, bright lemon, and flaky pan-seared salmon. A finishing drizzle of fruity, peppery extra virgin olive oil lifts every spoonful, and the dish leans on the whole, fresh ingredients of a Mediterranean plate.

By Olivea Kitchen | Published June 21, 2026

Jump to Recipe

Prep 15 min

Cook 30 min

Total 45 min

Intermediate

Why We Love This Recipe

We love this salmon risotto because it eats like comfort food while quietly stacking up good things. Salmon brings lean protein and omega-3 fats, the peas add fiber and a little sweetness, and the lemon keeps the whole bowl bright instead of heavy. It is a dish built on whole, fresh ingredients, the kind of plate that fits naturally into a Mediterranean-diet pattern.

Olive oil is the cornerstone fat of that pattern, and it is where Olivea earns its place. We cook the base in High Phenolic Extra Virgin Olive Oil, then finish each bowl with a raw drizzle of the Ultra High Phenolic. That peppery catch at the back of your throat is the hydroxytyrosol you can taste, the most studied polyphenol in olive oil, and it is highest in a fresh, high-phenolic oil, so a raw finishing drizzle is how the most of it reaches the plate. Olivea is rich in monounsaturated fats, USDA Certified Organic, single-origin from Messinia, Greece, cold-pressed within hours, and developed with Harvard-trained cardiologists. If you want the research on olive-oil polyphenols, Olivea keeps a library of it, and you can read more on our science page.

Beyond the fats, this bowl carries vitamin C and folate from the peas and lemon, B vitamins and selenium from the salmon, and a little calcium from the parmesan. It is a warm, satisfying way to put a fresh, peppery olive oil at the center of dinner.

View Nutrition Facts

Recipe Success Tips

Use real arborio rice.

Arborio, carnaroli, or vialone nano have the high starch content that makes risotto creamy. Long-grain rice will not release enough starch and the dish will turn out loose and watery instead of silky.

Toast the rice before any liquid.

Stir the dry rice in the oil for a minute or two until the edges turn translucent and it smells faintly nutty. This sets up the grains to absorb stock slowly and hold a tender, al dente bite.

Add stock a ladle at a time.

Keep the stock warm in a separate pot and add it gradually, stirring until each addition is nearly absorbed before the next. Rushing it with cold stock all at once cools the pan and gives you gluey, unevenly cooked grains.

Do not overcook the salmon.

Sear it just until it flakes and is barely opaque in the center, then fold it in at the very end so it stays moist. Salmon keeps cooking off the heat, so pull it a touch early.

Finish raw with a peppery oil.

Cook the base in High Phenolic Extra Virgin Olive Oil, then drizzle the finished bowls with the Ultra High Phenolic right before serving. Using a fresh, high-phenolic oil raw is how its grassy, peppery flavor and polyphenols reach the plate at their best.

Ingredients

servings

3 tbsp High Phenolic Extra Virgin Olive Oil
1 lb salmon fillet, skin removed, cut into large pieces
1 1/2 cups arborio rice
1 large shallot, finely diced
2 garlic cloves, minced
1/2 cup dry white wine
5 cups warm fish or vegetable stock
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 lemon, zested and juiced
2 tbsp flat-leaf parsley, chopped
to taste sea salt and black pepper
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Large Skillet

Wide Heavy Saucepan

Wooden Spoon

Ladle

Fine Grater

How to Cook Creamy Salmon Risotto Recipe

SEAR

Pat the salmon dry and season with salt and pepper. Warm 1 tablespoon High Phenolic Extra Virgin Olive Oil in a large skillet over medium-high heat, then sear the salmon 2 to 3 minutes per side until just opaque and flaking. Transfer to a plate and set aside; it will finish cooking in the risotto.

COOK

In a wide saucepan, warm the remaining 2 tablespoons High Phenolic Extra Virgin Olive Oil over medium heat. Its smooth, gentle pepper carries the aromatics evenly. Add the shallot and cook until soft and translucent, about 3 minutes, then stir in the garlic for 30 seconds until fragrant.

Add the arborio rice and toast for 1 to 2 minutes, stirring, until the edges look translucent. Pour in the white wine and let it bubble away almost completely, scraping the pan as you stir.

Add the warm stock one ladle at a time, stirring often and letting each addition absorb before the next. After about 18 to 20 minutes the rice should be creamy and al dente.

FINISH

Stir in the peas, parmesan, lemon zest, and lemon juice. Gently flake the seared salmon and fold it through with the parsley. Taste and adjust salt and pepper.

Spoon into warm bowls and finish each with a drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a bold, grassy, peppery lift that wakes up the salmon and lemon underneath.

Recipe Notes

Serving Suggestions

Serve in shallow bowls with extra lemon and a green salad. This risotto sits in good company with our creamy shrimp risotto and the classic parmesan risotto if you are building a seafood-forward dinner.

Variations

Swap the peas for asparagus tips in spring, or lean further into citrus with the approach from our lemon risotto. For a saucy side to spoon alongside, our lemon dill sauce for salmon echoes the same bright, herby notes.

Which Olivea oil to use

Cook the base in the smooth, balanced High Phenolic Extra Virgin Olive Oil, which holds up well to gentle cooking heat. Save the bolder Ultra High Phenolic for the raw finishing drizzle, where its peppery character lands directly on the palate.

Storage Tips

Risotto is best fresh, but leftovers keep in an airtight container for up to 2 days. Reheat gently with a splash of stock to loosen it, then add the finishing drizzle of olive oil after reheating so the flavor stays fresh and vivid.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 generous bowl (about 1 1/2 cups)

Calories 620

% Daily Value*

Total Fat 26g33%

Saturated Fat 6g30%

Trans Fat 0g

Unsaturated Fat 19g

Monounsaturated Fat 13g

Polyunsaturated Fat 5g

Cholesterol 65mg22%

Sodium 640mg28%

Total Carbohydrate 62g23%

Dietary Fiber 3g11%

Total Sugars 3g

Includes 0g Added Sugars 0%

Protein 34g68%

Vitamin A 60mcg7%

Vitamin C 14mg16%

Vitamin D 11mcg55%

Calcium 160mg12%

Iron 2mg11%

Potassium 720mg15%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Cooking with a fresh, high-phenolic olive oil and finishing raw is a delicious way to put olive polyphenols at the center of dinner. For an easy daily habit on the days you are not making risotto, the Olivea Hydroxytyrosol Supplement offers a convenient, no-cook dose of olive polyphenols.

Olivea Hydroxytyrosol Supplement

$40.00

Add to Cart

Frequently Asked Questions

What kind of salmon is best for salmon risotto?

Fresh skinless fillets work beautifully, but hot-smoked salmon or leftover roasted salmon are great shortcuts. Fold whichever you use in at the end so it stays moist and flaky.

Can I make salmon risotto without wine?

Yes. Replace the white wine with an equal splash of stock plus a squeeze of lemon for acidity. The dish stays bright and balanced without the alcohol.

What rice should I use for risotto?

Use a high-starch short-grain rice such as arborio, carnaroli, or vialone nano. Their starch is what gives risotto its signature creamy texture without any added cream.

Is salmon risotto healthy?

It is a satisfying, protein-rich dish built on whole ingredients that fits a Mediterranean-diet pattern. Salmon adds omega-3 fats and the extra virgin olive oil contributes monounsaturated fats and polyphenols, especially when drizzled on raw at the end.

Which olive oil should I use for salmon risotto?

Cook the base in a smooth High Phenolic Extra Virgin Olive Oil that suits gentle heat, then finish with a fresh, peppery Ultra High Phenolic drizzle. A high-phenolic oil used raw brings a grassy, peppery flavor that complements salmon and lemon.

Can I add other vegetables?

Absolutely. Asparagus tips, baby spinach, or sauteed leeks all pair well with salmon. Stir tender greens in at the end and add firmer vegetables earlier so they cook through.

How do I reheat leftover risotto?

Warm it gently on the stovetop with a splash of stock or water, stirring until loose and creamy again. Add a fresh drizzle of olive oil after reheating to brighten the flavor.

Why is my risotto gluey instead of creamy?

That usually comes from over-stirring or adding all the stock at once. Add warm stock a ladle at a time and stir just enough to keep it moving, so the rice stays al dente.

Is salmon risotto gluten-free?

Yes, rice risotto is naturally gluten-free as long as your stock and any added ingredients are gluten-free. Always check labels on packaged stock to be sure.