Easy Smoked Salmon Risotto with Peas and Asparagus
This Easy Smoked Salmon Risotto with Peas and Asparagus is comforting, fancy-ish, but without the fuss.
Packed with flavor thanks to hot-smoked salmon, seasonal veggies, and melty cheese, this Salmon Risotto is a perfect dish for a quick dinner.
If making restaurant-worthy seafood risotto at home has ever felt a little intimidating, this salmon risotto recipe is here to change that.
I’ll walk you through every step, share all my best risotto tips, and even offer easy swaps so you can make it your own. Let’s do this.
Why you will love this recipe
Creamy comfort – move over, pasta. This risotto, with its creamy, cheesy texture and melt-in-your-mouth flavors, is set to become your new favorite comfort food.
Flavor and textures – the combination of tender smoked salmon, soft peas, and crunchy asparagus will satisfy any palate.
Easy to make – simple ingredients, about 25 min of stirring, and you are done. Creamy salmon risotto a restaurant-quality dish ready to enjoy.
Versatile and seasonal – using asparagus and peas makes this a fantastic dish for spring and early summer. Swap in squash, leeks, and mushrooms for a cozy fall twist.
Ingredients, Variations and Substitutions
Arborio rice is a classic for risotto, thanks to its high starch content, which gives the dish its signature creamy texture. Carnaroli or Vialone Nano are also great (some say even better). Avoid long-grain rice; it won’t give the right consistency.
Hot smoked salmon brings smoky richness and a flaky texture that folds. Look for firm salmon fillets. Can’t find it? Swap in cold-smoked salmon (add at the very end), smoked trout, leftover baked salmon, or even seared shrimp.
Leek – its mild, sweet flavor works nicely in this risotto. I slice them thinly and sauté until buttery-soft, so they almost melt into the rice. No leeks? A finely chopped small onion or shallot will work as well. Even a scallion or two could work in a pinch.
Asparagus adds a nice crunch and color. Slice into bite-sized pieces and stir in toward the end so it stays vibrant. No asparagus? Try green beans or zucchini for a twist.
Green peas add a pop of sweetness. I used frozen peas, but fresh ones are also great. You can also use shelled edamame or chopped snap peas.
Fish stock enhances the seafood flavor and gives depth to the risotto. If possible, use a homemade version. Otherwise, a good-quality store-bought seafood stock or salmon stock is fine. Vegetable stock is a solid backup, and chicken stock will work in a pinch (just know it changes the flavor slightly).
Dry white wine like Pinot Grigio or Sauvignon Blanc adds acidity and rounds out the flavors. If skipping alcohol, use a splash of lemon juice or diluted white wine vinegar to mimic the effect.
Smoked Gouda melts beautifully and adds a gentle smokiness, while Gruyère brings melty richness and a slight nuttiness. For substitutes, try Fontina, Comté, or even a mild cheddar.
Parmesan cheese, a classic hard Italian cheese, brings that signature savory depth and sharpness. Pecorino Romano or Grana Padano will work in a pinch, though they might be a touch saltier.
Butter and olive oil form the flavor base and help sauté the aromatics. I like starting with both, then finishing with butter for that glossy, rich finish. You can also use all butter or ghee for extra richness.
Fresh dill or chives (garnish) add brightness and a finishing touch. Dill loves salmon, and chives bring a soft onion note. No herbs on hand? Lemon zest or a crack of black pepper will work.
Equipment you will need
- Small saucepan
- Large sauté pan or wide pot
- Wooden spoon or silicone spatula
- Ladle
- Sharp knife + cutting board
- Microplane or grater
- Small bowl
Top Tips for the best results when making Smoked Salmon Risotto
Warm your stock – cold broth will cool the rice each time you add it, slowing down cooking and making the texture uneven. Keep your fish stock hot and ladle it in gradually.
Stir often, but not constantly – stir every minute or so to keep the rice from sticking and to release the starches, but let it rest in between so you don’t break the grains.
Don’t rush the process – resist the urge to dump in all the broth at once. Risotto is about building texture slowly. You want the rice to absorb just enough liquid before adding more.
Use the right rice – short-grain risotto rice like Arborio, Carnaroli, or Vialone Nano is non-negotiable. These types release just the right amount of starch to make your risotto luscious without needing cream.
Wait to season – with smoked salmon, cheese, and stock already bringing salt to the party, you want to taste at the end before adding any more. It’s easy to overdo it.
Finish off the heat – when the rice is done, take it off the heat before you stir in cheese and salmon. This keeps the cheese silky and the salmon tender.
Adjust the texture last-minute – risotto thickens as it sits, so don’t hesitate to loosen it with a splash of warm stock or a bit of lemony water right before serving.
Step-by-step instructions
- Slice your leeks (white and light green parts only), trim and chop the asparagus into bite-sized pieces, flake the smoked salmon, and grate the cheese. Have your fish stock warming on the back burner, it should be hot when added to the rice.
- In a large skillet or wide saucepan, melt a bit of butter (or olive oil) over medium high heat. Add the leeks with a pinch of salt and cook until soft and fragrant, about 5–6 minutes. Stir often so they don’t brown.
- Add the Arborio rice to the pan with the leeks and stir to coat every grain. Let it toast gently for 1–2 minutes until it smells slightly nutty. This helps the rice hold its shape as it cooks.
- Pour in a splash of white wine (about ½ cup). Stir until the liquid is mostly absorbed. This adds acidity and a subtle layer of flavor—don’t skip it unless you need to!
- Begin ladling in warm fish stock, one ladle at a time, stirring gently and often. Keep it on low simmer. Wait until the liquid is almost absorbed before adding the next ladle. This process takes about 20-25 minutes total.
- When the rice is almost al dente (you’re about 15 minutes in), stir in the chopped asparagus and peas. They’ll cook in the last few minutes, staying bright and just tender.
- Once the rice is creamy and perfectly tender, take it off the heat. Stir in the grated smoked Gouda and Gruyère until melted and silky. Add a splash of stock if you want it a little looser.
- Gently fold in the flaked smoked salmon so it warms through but doesn’t break up too much. Add lemon zest and a squeeze of lemon juice.
- Give it a final taste, add salt, black pepper, or another squeeze of lemon as needed, and parmesan cheese. Serve warm, topped with fresh herbs.
The best ways to enjoy the Salmon Risotto
As a cozy main dish with a side of green salad and garlic bread.
Topped with a poached egg.
Turn leftovers into risotto cakes – and enjoy with a dollop of yogurt sauce.
With a glass of wine, like Sauvignon Blanc, Pinot Grigio, or even a light rosé. A light-bodied Pinot Noir is a surprisingly good red option.
Other Salmon Recipes you may also like:
Storage instructions, reheating
- Let the risotto cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. The texture will thicken quite a bit as it chills.
Reheating:
The trick is to bring back the creaminess:
- Add a splash of water, fish stock, or even milk to loosen it up before reheating.
- Warm it gently over medium-low heat, stirring often, until heated through and creamy again.
- You can also microwave it in short bursts (1 minute at a time), stirring in between and adding liquid as needed.
Risotto isn’t the best candidate for freezing; it tends to lose that creamy texture and can turn a bit grainy when thawed. Here is how you can freeze it.
- Just cool it completely, portion into airtight containers, and freeze for up to 1 month.
- to reheat, thaw overnight in the fridge, then warm gently on the stove with a splash of water or stock.
Easy Smoked Salmon Risotto with Peas and Asparagus
Equipment
- small saucepan
- Large sauté pan or wide pot
- Wooden spoon or silicone spatula
- ladle
- Sharp knife, cutting board
- grater
- small bowl
Ingredients
For the Risotto
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small leek white and light green part only, thinly sliced
- 1 ½ cups arborio rice
- ½ cup dry white wine optional but highly recommended
- 4 cups fish stock kept warm
- ¼ tsp salt or to taste
- Black pepper to taste
Veg & Protein
- 1 cup asparagus cut into 1-inch pieces
- 1 cup frozen peas thawed
- 4 oz smoked salmon flaked or sliced into bite-sized strips
- 2 oz smoked Gouda grated
- 2 oz Gruyère grated
Finishing touches
- ⅓ cup Parmesan cheese grated
- 2 tbsp butter for that ultra-creamy finish
- ½ lemon zest optional but brightens it all up
- ½ lemon juice
- dill or chives for garnish
Instructions
- Slice your leeks (white and light green parts only), trim and chop the asparagus into bite-sized pieces, flake the smoked salmon, and grate the cheese. Have your fish stock warming on the back burner, it should be hot when added to the rice.
- In a large skillet or wide saucepan, melt a bit of butter (or olive oil) over medium heat. Add the leeks with a pinch of salt and cook until soft and fragrant, about 5–6 minutes. Stir often so they don’t brown.
- Add the Arborio rice to the pan with the leeks and stir to coat every grain. Let it toast gently for 1–2 minutes until it smells slightly nutty. This helps the rice hold its shape as it cooks.
- Pour in a splash of white wine (about ½ cup). Stir until the liquid is mostly absorbed. This adds acidity and a subtle layer of flavor—don’t skip it unless you need to!
- Begin ladling in warm fish stock, one ladle at a time, stirring gently and often. Wait until the liquid is almost absorbed before adding the next ladle. This process takes about 18–20 minutes total.
- When the rice is almost al dente (you’re about 15 minutes in), stir in the chopped asparagus and peas. They’ll cook in the last few minutes, staying bright and just tender.
- Once the rice is creamy and perfectly tender, take it off the heat. Stir in the grated smoked Gouda and Gruyère until melted and silky. Add a splash of stock if you want it a little looser.
- Gently fold in the flaked smoked salmon so it warms through but doesn’t break up too much. Add lemon zest and a squeeze of lemon juice.
- Give it a final taste, add salt, pepper, or another squeeze of lemon and parmesan cheese.
Notes
Nutrition
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Conclusion
Want to elevate your risotto game? Make this Smoked Salmon Risotto with Peas and Asparagus.
Creamy, smoky, and just green enough to make you feel like you’ve made a balanced life choice. The best part is that it’s the kind of dish that feels both special and doable on a Tuesday.
In short, this risotto checks all the boxes for flavor and satisfying textures.
Don’t be afraid to play with it, swap in whatever greens or proteins you have on hand. Either way, pour yourself a glass of wine, grab a spoon, and dig in. You earned it.
FAQ
What can I use instead of fish stock?
Fish stock adds a deep, savory base that complements the salmon beautifully. But if you don’t have any on hand, veggie or chicken broth will still make a delicious risotto. Just go for a low-sodium version so you can control the saltiness.
Can I make this risotto ahead of time?
Risotto is definitely best fresh, but you can make it ahead and gently reheat it with a splash of warm broth or water. The texture might be a little less creamy, but the flavor will still be great. You can also prep the veggies and flake the salmon in advance to save time.
Can I freeze this risotto?
Technically, yes, but keep in mind the texture may suffer. If you freeze it, do so in airtight containers and thaw in the fridge overnight. Reheat on the stove with a splash of stock, and maybe a little extra cheese to bring back that creaminess.
What cheese pairs best with smoked salmon risotto?
I used Smoked Gouda and Gruyère. You could also try pecorino, a mild blue cheese, or even a touch of cream cheese or mascarpone for a slightly tangier version. Great, worth trying combinations are: Gruyère + Fontina or Comté + Aged Manchego
