Everyone needs a few “go-to” entertaining recipes that are quick and easy but guaranteed to please and this baked salmon risotto is the top of my list. A baked salmon risotto is perfect for a dinner party, as you’ll have time to chat and drink with your guests whilst the risotto is in the oven instead of standing at the stove stirring and stirring.
The flavours of sautéed leek, zesty lemon and fresh dill perfectly complement the salmon and the peas add great texture.
Change it up
If you have more than 4 guests you can cook extra salmon pieces to add to the baked salmon risotto and serve with a generous side of vegetables or salad. Baked salmon risotto can be carefully served up in individual bowls for a more formal gathering or placed straight on the table in the baking dish for a more casual “help yourself” type of occassion.
Baked salmon risotto freezes well and is also a great meal for leftovers – I like cold risotto for lunch with some salad leaves and cherry tomatoes.
Baked Salmon Risotto
- 2 Tbsps olive oil plus extra for drizzling
- 1 leek white part only, sliced
- 4 spring onions chopped plus extra for garnish
- 1 Tbsp finely grated lemon zest
- 1 ½ cups Arborio rice
- 4 ½ cups hot chicken stock
- 2 fillets of salmon skin off
- Salt and pepper
- 1 cup frozen minted peas
- 2 Tbsps lemon juice
- ½ cup Parmesan cheese finely grated
- 2 Tbsps fresh dill chopped
- Preheat oven to 180 degrees.
- Heat 2 tablespoons of oil in a frying pan and cook leek for 3 minutes or until soft and lightly browned. Add spring onions and lemon zest and cook for an additional 1 minute.
- Place leek mixture in an oven proof dish and add rice and hot stock.
- Place a lid or alfoil on top of the dish and bake in the oven for 30 minutes.
- Meanwhile, place salmon fillets on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in oven for 15 minutes or until salmon is just cooked through.
- Remove risotto from oven and stir through peas. Return to oven, covered, for a further 10 minutes or until rice is cooked.
- There should still be some liquid in the risotto when cooking is complete - add extra hot water if it looks dry. Stir through lemon juice, Parmesan, dill, salt and pepper.
- Slice salmon and stir through gently.
- Garnish with extra dill, spring onions and Parmesan.
Recipe NotesStir through 1/3 cup thickened cream, sour cream or evaporated milk at then end for a creamier risotto.