Salmon Risotto

Updated: Jul 8, 2020

Salmon Risotto

For more recipes and inspiration visit @sonasfoodjournal on Instagram

This is my one pan risotto recipe. Works a treat 👌🏽.

The crispy salmon skin cracker adds the perfect texture contrast - I just wish I’d had more of it! Recipe to follow soon.

Serves 2

275g Risotto rice

2 x Veg stock cubes, roughly chopped

2 x Echalion shallots (or 1 medium onion 🧅), chopped

220g Salmon, de-boned, skinned & cut into chunks (set aside skins if making the crackers)

4-5 Garlic cloves 🧄, minced

Small handful freshly chopped dill🌿

Large bunch swiss chard, tough stalks trimmed off

Drizzle of oil (I use cold pressed rapeseed oil)

Apx 1.5L of boiled water 💦

Salt & pepper to taste


  1. Drizzle some oil & in a large pan and fry off the garlic and shallots for about 5 mins over a medium heat.

  2. Throw in the rice and stir through so it’s coated in some of the oil.

  3. Throw in the stock cubes.

  4. Add the boiling water, a ladleful at a time, stirring gently and waiting for most of it to be absorbed before adding the next ladleful. (It will take about 15-20 minutes for the rice to be cooked).

  5. When the rice has apx 5 mins left to cook, add in the fish chunks. Throw in the chopped dill at this stage too.

  6. The Swiss chard will take apx 2 mins to cook and wilt in so you can add this in when the rice is almost cooked.

  7. Adjust the seasoning if necessary and check your rice is cooked before serving, it should have a slight bite to it. Served with a sprinkling of fresh dill and a wedge of lemon, this makes for the perfect cosy night in.

For more recipes and inspiration visit @sonasfoodjournal on Instagram

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