Mary Berry Salmon Risotto Recipe

This salmon risotto is a comforting yet elegant dish, with tender flakes of salmon folded through creamy, softly cooked rice. The flavour is gentle and well balanced, with a hint of lemon and herbs lifting the richness. It is a straightforward recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes around 35 minutes, making it ideal for a relaxed supper.

Ingredients

For the risotto

• 300g arborio risotto rice
• 1 tbsp olive oil
• 30g unsalted butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 150ml dry white wine
• 900ml hot vegetable or fish stock

For the salmon

• 250g salmon fillet, skin removed and cut into chunks
• Salt and freshly ground black pepper

To finish

• 40g Parmesan cheese, finely grated
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill or parsley

How to Make Mary Berry Salmon Risotto

• Prepare the base: Heat the olive oil and half the butter in a wide saucepan over a gentle heat. Add the onion and cook for 5 minutes until soft but not coloured. Stir in the garlic and cook for 30 seconds.
• Add the rice: Tip in the risotto rice and stir well so each grain is coated in the butter. Cook for 1 minute until the edges of the rice look translucent.
• Pour in the wine: Add the white wine and simmer, stirring, until it has almost completely evaporated.
• Cook the risotto: Begin adding the hot stock a ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue for about 18 to 20 minutes until the rice is tender with a slight bite.
• Add the salmon: Gently stir the salmon pieces into the rice and cook for 3 to 4 minutes, until just cooked through and beginning to flake.
• Finish and rest: Remove the pan from the heat. Stir in the remaining butter, Parmesan, lemon juice, and herbs. Season to taste, cover, and leave to stand for 2 minutes before serving.

Tips

How do I keep the risotto creamy?

Stir gently and regularly, and make sure the stock is hot before adding it to the rice. This helps release the starch slowly.

Can I use leftover cooked salmon?

Yes, simply flake it in at the end when you add the cheese and butter, allowing it to warm through without overcooking.

What if the risotto becomes too thick?

Add a splash of hot stock or boiling water just before serving to loosen it to a soft, flowing consistency.

Serving Suggestions

• Serve with a simple green salad and lemon dressing.
• Pair with steamed asparagus or tenderstem broccoli.
• Finish with extra Parmesan at the table.

Storage

Room temperature

This dish should not be kept at room temperature for more than 1 hour.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or stock.

Freezing

Freezing is not recommended, as the texture of the rice and salmon can suffer.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 32g
• Fat: 18g
• Saturated fat: 7g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Salmon Risotto Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy salmon risotto with tender flakes of salmon, Parmesan, and fresh herbs. A comforting yet elegant main course.

Ingredients

• 300g arborio risotto rice

• 1 tbsp olive oil

• 30g unsalted butter

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 150ml dry white wine

• 900ml hot vegetable or fish stock

• 250g salmon fillet, skinned and cubed

• 40g Parmesan cheese, grated

• 1 tbsp lemon juice

• 2 tbsp chopped fresh dill or parsley

• Salt and black pepper

• Extra stock or water, if needed

Directions

• Heat oil and butter, then soften the onion in a wide pan.
• Add garlic and risotto rice, stirring to coat the grains.
• Pour in wine and let it evaporate.
• Gradually add hot stock, stirring, until rice is tender.
• Stir in salmon and cook until just done.
• Finish with butter, Parmesan, lemon juice, and herbs, then rest briefly before serving.

Notes

• Keep the stock hot for best texture.
• Do not overcook the salmon.
• Serve immediately for the creamiest result.