Recipe
Instant Pot Salmon Risotto Recipe
Published: April 1, 2024
This salmon risotto is my go-to comfort food. Creamy arborio rice, tender salmon, and a hint of white wine - it's a cozy, hearty dish that's ready in no time with my trusty Instant Pot.
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You're in for a treat, my friend. This instant pot salmon risotto is my go-to when I want something fancy, yet simple. Fresh, flaky salmon paired with creamy, cheesy risotto all cooked in one pot. Trust me, it's as tasty as it sounds! The best part? It's an absolute breeze to whip up. Get your spoon ready, adventure awaits in each delicious bite!
Ingredients for Salmon Risotto in the Instant Pot
- Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
- Salmon fillet: Adds a delicate and flaky texture to the risotto, infusing it with a subtle seafood flavor.
One interesting fact about this instant pot salmon risotto recipe is that you can enhance the flavor by adding a splash of lemon juice right before serving. The acidity of the lemon brightens up the dish and adds a refreshing twist to the creamy risotto. Give it a try next time you make this recipe!
Read more: Instant Pot Pepper Steak Risotto Recipe
Essential Tools for Making This Risotto Recipe
- Instant Pot: Essential for pressure cooking the risotto quickly and efficiently.
- Sauté mode: Used to sauté the onions and garlic at the beginning of the recipe.
- Cutting board: Needed to cube the salmon fillet before adding it to the risotto.
- Chef's knife: Essential for cutting the salmon fillet into cubes for the risotto.
Common Questions About This Instant Pot Recipe
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 1 cup Arborio rice
- 1 lb salmon fillet, cut into cubes
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and melt the butter. Add the onion and garlic, sauté until softened.
- Add the Arborio rice and cook for 1-2 minutes until slightly toasted.
- Pour in the white wine and let it simmer until mostly absorbed.
- Add the broth and stir well. Close the Instant Pot lid and set to high pressure for 6 minutes.
- Once done, quick release the pressure and open the lid. Stir in the salmon, Parmesan cheese, salt, and pepper.
- Put the lid back on and let it sit for 5 minutes to allow the salmon to cook through.
- Serve hot, garnished with fresh parsley.
Read more: Mushroom Risotto Recipe for the Instant Pot
Nutritional value:
Per Serving in Calories: 520 kcal | Carbohydrates: 55 g | Protein: 30 g | Total Fat: 18 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 1100 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 200 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 400 µg | Vitamin C: 10 mg
Tips for Making Salmon Risotto Ahead of Time
Make Ahead Instructions
- Prepare the risotto as directed but leave out the salmon.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Portion the cooled risotto into freezer-safe bags or containers.
- Label with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding the salmon when ready to serve.
