Smoked salmon risotto is an easy, scrumptious one pan meal. It is creamy, loaded with umami rich flavors, and super comforting!
Risotto is a creamy rice dish that originated in Italy. Traditionally, short grain rice is cooked in a large quantity of broth and finished off with cheese.
This version is cooked with an Asian flair using soy sauce as a part of the seasoning. It is so flavorful, satisfying, and easy to make within 40 minutes in one pan. Follow the foolproof step by step recipe and tips for the perfect risotto!
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Ingredients for this recipe
- Olive oil
- Onion
- Garlic cloves
- Japanese rice - or any short grain rice
- Dry white wine
- Vegetable broth
- Vegan butter
- Tamari soy sauce
- Smoked salmon - cut into bite size pieces if necessary
Optional toppings:
- Thinly sliced scallions
- Roasted white sesame
- Ground pepper
How to make smoked salmon risotto
1. Warm up the broth. Heat up the broth in a saucepan.
2. Cook the onion and garlic. Heat up the olive oil in a large pan. Cook the onion and garlic together until lightly browned.
3. Sauté the rice. Add in the rice and cook for 1 minute to coat the grains with oil.
4. Deglaze. Pour in the wine and scrape off any burned bits at the bottom.
5. Cook the rice. Add one cup of heated broth to the rice and stir frequently but not constantly. Once the liquid is absorbed, add one more cup of broth. Keep adding broth one cup at a time until the rice is al dente soft, slightly firm but not mushy.
6. Season. Mix in the vegan butter and tamari soy sauce.
7. Add smoked salmon. Mix the salmon into the risotto gently.
Optional: garnish with scallions, white sesame and ground black pepper.
* See the recipe card below for detailed instructions.
Tips
Do not wash the rice. Wet rice absorbs water quicker, and releases too much starch (stickiness) into the broth.
Make sure the broth is HOT. Adding cold or room temperature broth will bring down rice’s temperature while cooking, bringing out a mushy, sticky texture.
Do not stir too much. Stirring too much causes the starch to leak out into the broth, resulting in a sticky heavy texture. Whenever you stir, stir very gently from the bottom to prevent burning.
Be careful not to overcook. To make the perfect risotto, stop cooking when the rice is al dente versus fully cooked. You want to leave a bit of texture. The rice continues to cook and absorb the liquid after the heat is turned off.
Frequently asked questions
You may use Arborio rice which is traditionally used in Italian recipes. You can also try other short grain rice as they are capable of absorbing a large amount of liquid. Brown rice works as well but note that it takes longer to cook, and comes out with more texture.
Smoked salmon risotto is best enjoyed immediately, as the texture continues to change. For any leftovers, store in an airtight container and keep refrigerated for up to 3 days. Microwave to heat up, or cook on the stovetop with a bit of broth to loosen.
More rice recipes...
- Tuna Fried Rice (Under 15 Minutes)
- Yaki Onigiri with Miso Scallion (Grilled Rice Balls)
- One Pan Stovetop Chicken Rice
Recipe
Smoked Salmon Risotto
Equipment
- 1 large pan or skillet
Ingredients
- 2 tablespoon olive oil
- 1 small onion minced
- 3 cloves garlic
- 1¾ cup Japanese rice or any short grain rice, unwashed
- ½ cup dry white wine
- 5 cups vegetable broth or increase up to 6 cups
- 1 tablespoon vegan butter
- 2 teaspoons tamari soy sauce or more
- 4 ounces smoked salmon cut into bite size pieces if necessary
Toppings (optional)
- Thinly sliced scallions
- Roasted white sesame
- Ground black pepper
Instructions
- Heat up the vegetable broth in a saucepan.
- Heat up the olive oil in a large pan. Cook the onion and garlic together until lightly browned.
- Add in the rice and cook for 1 minute to coat the grains with oil.
- Pour in the wine and scrape off any burned bits at the bottom (deglaze).
- Add one cup of heated broth to the rice and stir frequently but not constantly. Once the liquid is absorbed, add one more cup of broth. Keep adding broth one cup at a time until the rice is al dente soft, slightly firm but not mushy. This will take around 20 minutes.
- Mix in the vegan butter and tamari soy sauce.
- Add in the smoked salmon and mix into the risotto gently.
- Optional: garnish with scallions, white sesame and ground black pepper.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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