Lemon Risotto with Smoked Salmon
Whether you're enjoying a quiet solo dinner or impressing guests, this lemon risotto with smoked salmon is a reliable, flavorful, and impressive dish. It's creamy, bright, and perfectly balanced.
Equipment
- knife
- skillet
- fine grater
Ingredients
- 2 tablespoon olive oil
- 4 shallots
- 2 garlic cloves
- 2 teaspoon fresh lemongrass paste (or 1 tablespoon finely minced fresh lemongrass)
- 1 ½ cup risotto rice (Arborio or Carnaroli rice)
- ½ cup white wine (optional, replace with extra br
- 4 cups chicken or vegetable broth
- 1 lemon
- 8 oz herbed cream cheese
- 14 oz smoked salmon
- 2 tablespoon fresh chives
- Freshly ground black pepper (to taste)
Instructions
- Finely dice the shallots and mince the garlic.
- In a wide skillet, heat olive oil over medium heat. Sauté shallots, garlic, and lemongrass until soft and fragrant, about 2 minutes.
- Add the rice and stir for 1–2 minutes to coat and lightly toast.
- Pour in the wine (or a ladle of broth if skipping alcohol). Stir until absorbed.
- Add broth one ladle at a time, stirring occasionally. Let each addition absorb before adding more. Cook for ~20 minutes until the rice is creamy and al dente.
- Remove from heat. Stir in lemon zest, lemon juice, cream cheese, and most of the chives. Garnish with the smoked salmon.
- Season with black pepper (taste before adding salt, smoked salmon is salty).
- Serve immediately, garnished with extra chives and lemon zest.
Notes
- Lemongrass tip: A small amount lifts the dish, but it’s optional if unavailable.
- Make it lighter: Swap cream cheese for Greek yogurt and add in extra chives.