Rosemary Salmon Risotto

Rosemary Salmon Risotto | real food. home made.

This creamy risotto is perfect for a cool fall evening.  Haven’t made risotto before? Don’t fret!  It is not as difficult as you think.  The trick is to have all your ingredients prepped, measured, and ready to go at a moment’s notice.  As I was making this yesterday, it came time to add the wine and I couldn’t find my wine bottle opener.  Talk about a risotto disaster!

Rosemary Salmon Risotto

Serves: 4

  • 1 pound salmon, preferably wild-caught
  • 2 garlic cloves, minced
  • 2 fresh 6″ rosemary sprigs, chopped
  • sea salt and black pepper
  • 3 T grass-fed butter
  • 1 shallot, minced
  • 1 cup of chopped mushrooms (shiitake or any you prefer)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock or broth (organic & free-range, preferably homemade)
  • 1 bunch fresh asparagus, top 2/3 of each stalk chopped into thirds then blanched
  • 1/2 cup frozen peas, thawed
  • 1 T fresh lemon juice
  • 1/4 cup sun dried tomatoes, chopped
  • 1 additional chopped rosemary sprig
  • 1/4 cup freshly grated Parmesan or Pecorino cheese (or a blend)
  • freshly ground black pepper, to taste


  1. Preheat oven to 425º
  2. Mince garlic and 2 rosemary sprigs.
  3. Line a baking sheet with parchment paper, set the salmon skin side down, and season with garlic, rosemary, salt and papper.
  4. Pour chicken stock in a pot and bring to a boil.  Keep a ladle nearby.
  5. In a separate pot of fairly large size, heat your butter over medium heat.
  6. Add shallot, mushrooms, and a pinch of salt, and sauté for 1-2 minutes.
  7. Add the rice, and cook another 4-5 minutes, stirring constantly.
  8. Add the wine, and stir until almost all liquid is absorbed.
  9. Add one ladle full of stock at a time, stirring intermittently, waiting for the previous liquid to be absorbed before you add the next.  You are going to have to stir quite often.  Not constantly, but often.
  10. When the stock is half gone, roast salmon for about 12-14 minutes or until it is flaky.
  11. When the stock is almost gone, add your asparagus, peas, sun-dried tomatoes, additional rosemary and lemon juice to the rice.
  12. Continue stirring and tasting your rice until it is no longer chewy.
  13. Remove your pot from the heat and stir in the cheese.
  14. Garnish with freshly ground black pepper.
  15. Top with salmon and enjoy.

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Filed under Dinner Ideas, Gluten Free

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