If you love rich, smoky flavors and creamy comfort food, this easy smoked salmon risotto is going to be a new weeknight favorite. The rice soaks up the flavors from the salmon and Parmesan, while mushrooms and a splash of white wine add more depth. Best of all, this easy dinner comes together in one pan and under 30 minutes. It’s perfect for busy nights when you want something warm and satisfying without the fuss.
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Hey there! I hope you are all having a great week. My week has been great, and I am topping it off by sharing one of my very favorite risotto recipes with you. If you haven’t tried risotto, it is like upscale cheesy rice. Kids love this recipe, and you can add fun flavors and veggies. My recipe is kid-friendly and is one of my favorite dinners to make.
I love how the smokiness of the salmon flavors this risotto. It is a tasty meal, and you can add any vegetables you like! You only need 30 minutes to make this recipe, which is good for busy weeknights. If you are looking for more easy dinner recipes, check out all of my gluten-free dinner recipes!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Arborio Rice – Arborio rice is a traditional Italian rice that is used to make risotto.
- Chicken Broth – I used a low-sodium chicken broth, but regular and even bone broth work very well.
- Smoked Salmon – I use wild smoked salmon in this recipe. There isn’tt a huge flavor difference, but I try to avoid farmed fish.
- Parmesan Cheese – I use grated and not shredded. Use dairy-free Parmesan cheese. I like VioLife plant-based cheeses best.
- Shiitake Mushrooms – Any mushroom is fine in this recipe, and you can use any vegetable you like.
- White Wine – Use a cheap wine. There is no need to use expensive wine for cooking.
- Heavy Cream – You only need a little, but it adds to the creaminess. Several brands now make dairy-free heavy cream. You can find them in the same refrigerated section as regular heavy cream in your local grocery store.
- Olive Oil – I prefer olive oil because it is traditionally used in risotto.
A Note From My Kitchen
As a busy mom, I am always thinking of ways to get a healthy meal on the table fast. The smoky aroma from the salmon, combined with the Parmesan cheese, makes everyone wander into the kitchen, asking, ‘What’s for dinner?’ Even my pickiest eater loves this risotto and doesn’t complain about the mushrooms when they’re soft and blended into the cheesy rice.
I tested my recipe using both smoked and raw salmon and found that smoked salmon gave the dish the best depth of flavor without needing extra time to cook the fish. I also tested with both dairy and dairy-free alternatives. VioLife’s dairy-free Parmesan and So Delicious heavy cream worked very well, keeping the risotto creamy and flavorful.
How to make Risotto with Smoked Salmon (Step-By-Step)
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Step 1: Heat the olive oil in a 12-inch cast-iron pan or large skillet with tall sides over medium heat for 1-2 minutes, allowing the skillet to get hot. Add the uncooked arborio rice to the pan and cook it until the rice is coated with the olive oil (about 2-3 minutes).
Step 2: Add in the shiitake mushrooms, scallions, and white wine. Stir and cook for 3 minutes.
Step 3: Chop the smoked salmon and add it to the skillet. Gradually add chicken stock to the pan, a little at a time. Turn the stove temperature down to medium-low. Add more liquid, a little at a time, as the liquid cooks down until the rice softens. Repeat until the rice is cooked.
Step 4: When the rice is softened, it is nearly ready. Add the cream and parmesan cheese to the skillet and stir to melt the cheeses into the risotto. Serve this salmon risotto hot.
Serve this risotto with these sides:
Frequently Asked Questions:
Cooking rice with wine adds flavor, but you can still get a lot of flavor if you omit the wine.
You can use any protein you like in risotto. I also love using shrimp and chicken.
Store the leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing leftover risotto because it changes the texture of the rice.
This is the first time that I’ve made/had smoked salmon, and this was a great recipe to start off with. simple and tasty!”
K. Moss, Pinterest user
More Gluten-Free Dinner Ideas:
If you love my gluten-free risotto recipe, you will want to try some of my other easy family recipes. Some of our favorites include:
Love This Recipe?
💬 Did you make this risotto with smoked salmon recipe? I’d love to hear how it turned out, and if you added any vegetables! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Risotto With Smoked Salmon (Ready in 30 Minutes!)
Ingredients
- 1 ½ cups Arborio rice * see note
- ½ cup smoked salmon * see note
- 2 tablespoons olive oil
- 1 clove minced garlic
- 14 fluid ounces low sodium chicken broth * see note
- ½ cup white wine
- ¼ cup scallions optional, chopped
- 8 fresh shiitake mushrooms sliced
- ¼ cup heavy cream
- ¼ cup Parmesan cheese grated
- salt to taste
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Instructions
- Preheat a 12" cast iron skillet on medium heat with the olive oil. Add rice and toss to coat the rice in the oil. Let the rice and oil cook for 1-2 minutes. Quickly add the wine and cook until the wine has cooked in.
- Add scallions and mushrooms and saute for 3 minutes. Lower temperature to medium-low.
- Add 1/2 cup of chicken broth and allow the broth to cook down. Turn the stove down to low. Repeat this process of adding chicken broth and cooking it down until rice starts to get tender. Add smoked salmon after adding liquid 3 times.
- When the rice is tender, add cream and Parmesan cheese. Mix well. Cook down until rice is creamy. Add salt to taste.
- Serve hot.
Notes
- I used low sodium chicken broth. You can also use vegetable broth in this recipe.
- Be sure to use Arborio rice as that is the best rice for risotto. It has a higher starch content to allow it to stick more and create a creamier sauce.
- Add any vegetables you like to this recipe. My kids love when I add peas to risotto.
- When shopping for smoked salmon, I prefer to use wild-caught. There are a lot of great brands of wild-caught smoked salmon. My family liked DuckTrap and the one we find at Trader Joe’s. The least expensive smoked salmon is at Costco.
- If you don’t have smoked salmon, you can also use leftover cooked salmon in this gluten free risotto recipe.
- This rice dish will keep fresh for up to 4 days in an airtight container in your refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Easy risotto?? I didn’t know it was possible! But this one is simple, pretty quick, and tastes oh so delicious. I used smoked salmon from Lummi Island Wild and it made the best risotto I’ve probably ever tasted.
I am so glad you enjoyed it Bethany 🙂
Really nice recipe. probably will mix salmon at the beginning & smoked salmon towards the end of cooking next time.
That sounds like a great idea Paul…you can’t have enough salmon 🙂