This Mary Berry Salmon Risotto is a creamy and easy recipe, which is made with tender salmon and sweet leeks. It’s a restaurant-quality dish, perfect for a weeknight dinner and ready in about 45 minutes.
Mary Berry Salmon Risotto Ingredients
A classic combination for a light, fresh, and impressive meal.
- 1 tablespoon olive oil
- 25g (1oz) butter
- 1 large leek, washed and finely sliced
- 300g (10½ oz) risotto rice (like Arborio or Carnaroli)
- 150ml (¼ pint) dry white wine
- 1.2 litres (2 pints) hot chicken or vegetable stock
- 2 skinless salmon fillets, about 150g (5oz) each
- 150g (5½ oz) frozen peas
- 50g (2oz) Parmesan cheese, freshly grated
- Juice of ½ a lemon
- 2 tablespoons fresh dill or parsley, chopped
- Salt and freshly ground black pepper
How To Make Mary Berry Salmon Risotto
A step-by-step guide to this wonderfully creamy and flavorful one-pot meal.
- Sauté the Leeks: In a large, wide, heavy-bottomed saucepan, heat the olive oil and butter over a medium heat. Add the sliced leek and cook gently for about 5 minutes, until soft but not browned.
- Toast the Rice: Add the risotto rice to the pan and stir for about 1 minute, until the grains are coated in the butter and have turned slightly translucent at the edges.
- Deglaze and Add Stock: Pour in the white wine and let it bubble, stirring, until it has been completely absorbed by the rice. Once the wine is absorbed, begin adding the hot stock, one ladleful at a time.
- Stir and Cook: Continue to stir the risotto over a medium-low heat, only adding the next ladleful of stock once the previous one has been fully absorbed. This process will take about 15-20 minutes.
- Cook the Salmon and Peas: After about 15 minutes of stirring, add the salmon fillets (whole) and the frozen peas to the risotto. Continue to cook and stir for another 5-7 minutes, until the salmon is cooked through and the rice is tender but still has a slight bite.
- Finish and Serve: Remove the pan from the heat. The salmon should now be cooked enough to easily break up into large, tender flakes with your spoon. Gently stir in the grated Parmesan cheese, the lemon juice, and the chopped fresh dill. Season to taste with salt and pepper, then serve immediately.
Recipe Tips
For the creamiest, most delicious risotto every time.
- How do I get the creamiest risotto? The two secrets to a creamy risotto are constant, gentle stirring and adding the stock gradually. The stirring action rubs the starch off the outside of the rice grains, which dissolves into the liquid and creates a naturally creamy sauce without needing a lot of cream.
- Can I make this ahead of time? Unfortunately, risotto is one of those magic dishes that is at its absolute best when served immediately. It tends to become stodgy and loses its creamy texture upon reheating.
- Do I have to stir constantly? Pretty much! While you don’t have to be frantic, a constant, gentle stirring motion is what creates the signature creamy texture. It’s a labour of love that’s well worth it.
- What’s the best rice for risotto? It’s essential to use a proper risotto rice. Arborio is the most widely available and is a great choice. Other varieties like Carnaroli or Vialone Nano also work beautifully. These short-grain rice varieties have a high starch content, which is what creates the creamy sauce.
What To Serve With Salmon Risotto
Simple accompaniments to complete this elegant one-pot meal.
This creamy risotto is a complete and satisfying meal on its own. It’s wonderful served with:
- A simple, crisp green salad with a lemon vinaigrette
- Warm, crusty bread for mopping up any leftover sauce
- A glass of a crisp, dry white wine, like the one used in the cooking (e.g., Pinot Grigio)
How To Store Salmon Risotto
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the texture will change and become much thicker and less creamy upon chilling.
- Reheat: To reheat, add the risotto to a pan with a generous splash of hot stock or water and stir gently over a low heat until it’s warmed through and has regained some of its creaminess.
Mary Berry Salmon Risotto Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 70 g
- Protein: 35 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, if you prefer not to use alcohol, you can simply substitute the white wine with an equal amount of extra hot stock. You might want to add an extra squeeze of lemon juice at the end to provide the acidity that the wine would have contributed.
Yes, you can. For a delicious twist, use about 150g of chopped smoked salmon. Do not cook it with the risotto; simply stir it in at the very end with the Parmesan cheese and herbs.
A gluey texture is usually the result of cooking the rice for too long, or adding the stock too quickly. The final texture should be a creamy, flowing consistency—not a stiff, solid mass—and the rice grains should still have a very slight al dente bite in the center.
Try More Recipes:
- Mary Berry Thai Salmon Traybake Recipe
- Mary Berry Salmon with Lemon Sauce Recipe
- Mary Berry Salmon Terrine Recipe
Mary Berry Salmon Risotto Recipe
Description
A classic, creamy, and elegant salmon risotto from Mary Berry, with sweet leeks, peas, and fresh dill, all cooked in one pot for a restaurant-quality meal at home.
Ingredients
Instructions
- In a large, wide pan, gently cook the sliced leek in a little butter and olive oil for 5 minutes until soft.
- Stir in the risotto rice and cook for 1 minute until the grains are translucent at the edges.
- Pour in the wine and let it fully absorb, stirring constantly.
- Begin adding the hot stock, one ladleful at a time, stirring until each is absorbed before adding the next.
- After about 15 minutes, add the whole salmon fillets and the frozen peas to the pan.
- Continue adding stock and stirring for another 5-7 minutes, until the rice is cooked and the salmon is opaque.
- Remove from the heat. Break the salmon into large flakes with a spoon.
- Stir in the Parmesan, lemon juice, and fresh dill. Season to taste and serve immediately.
Notes
- The secret to a creamy risotto is to add the stock gradually and to stir frequently.
- Using a proper risotto rice like Arborio is essential for achieving the correct creamy texture.
- Don’t overcook the salmon; it will finish cooking perfectly in the hot rice at the end.
- Risotto is best served immediately for the perfect creamy, flowing consistency.
