Salmon and Mushroom Risotto - Myriad Recipes (2024)

This Salmon and Mushroom Risotto has to be a household favourite. It's bursting with flavour, simple to make, and only requires a handful of ingredients. Seasoned with paprika, herbs, and parmesan cheese, it's a great one for a weeknight meal or for meal prep!

This recipe requires minimal effort and just over 30 minutes of your time. The mushrooms provide a deep umami flavour to the dish and the salmon is a great source of protein! I love to make this dish when I really can't be bothered to cook. It's also a simple recipe to make for meal prep, that you can then just reheat throughout the week.

Why You'll Love This Recipe

• Minimal washing up: The risotto is made all in one pan. The salmon is cooked on a sheet of tinned foil, in the air fryer or the oven. So, there's hardly any washing up to do which is ideal after a long day at work!
• Umami bomb! Umami is one of the five basic tastes, alongside sweet, salty, sour, and bitter. It's often described as a savoury or meaty flavour that you can find in certain foods like mushrooms and parmesan. So, this dish is full of that umami flavour, adding a depth and richness to the dish.
• Meal-prep: One thing I love about risotto, is that it's great for meal prep. You can make a big batch of it, store it either in the fridge or the freezer, and then heat it up in the microwave when needed. If you're looking for more risotto recipes, you should check out my 'nduja risotto with chorizo and cherry tomatoes!

Ingredients & Substitutions

Arborio rice: Arborio rice is a short-grain rice variety, known for its high starch content, which makes it ideal for creamy and risotto dishes. Its ability to absorb liquids while maintaining a firm texture is a key characteristic that contributes to the creamy consistency of risotto. A suitable substitute for Arborio rice in risotto dishes is Carnaroli rice, which shares a similar high starch content and yields a creamy texture. Alternatively, if you fancy something a bit different, you could use orzo (a type of pasta that is shaped like rice), that will take a third of the time to cook like my tomato orzotto or my asparagus orzotto.

Salmon fillet: I've used boneless, skin-on salmon fillets for this recipe. We cook them in the air fryer or oven, drizzled in olive oil and seasoned with paprika. Check out my stuffed air fryer salmon or my butter salmon curry if you're looking for more salmon recipes! If you're looking to make this dish plant-based, I'd recommend substituting the salmon with roasted butternut squash, or courgette. If you have a good vegan salmon meat alternative that you'd rather use, go for that too!

Stock cube: The liquid for the salmon with mushroom risotto needs to add flavour. So, you'll need to either get yourself some vegetable, chicken, or fish broth, or you can use a stock cube and then add it to around 1.2L of boiling water.

Portobello mushroom: A Portobello mushroom is a large, mature version of the common button mushroom, known for its robust flavour and meaty texture. If you don't have access to these, any type of flavourful mushroom will do. I love a good mushroom dish, so if you do too, I think you'll love my 15 minute creamy mushroom udon!

Parmesan cheese: To add that extra punch of umami and saltiness, we're using parmesan cheese. Feel free to use pecorino cheese if you don't have parmesan. If you're looking for a vegan alternative, you can use plant-based Italian hard cheese, or nutritional yeast.

Herbs and paprika: I've used a mixture of dried herbs (oregano, thyme, and parsley) and smoked paprika to deepen the flavour of this mushroom and salmon risotto.

See the recipe card below for full list of ingredients.

Recipe Variations

Different meat:

If you'd like to sub out the salmon for a different type of seafood, why not try prawns? No need to use an air fryer or oven for these, just add them into your risotto around 5 minutes before the risotto is ready.

More veggies:

If you're looking to add more vegetables to this mushroom risotto with salmon, here are a few suggestions: courgettes, asparagus, broccoli, butternut squash.

Cheesy:

When I was little, my mum would always add mozzarella to her risottos, and it was always so delicious. Give it a go, adding it 5 minutes before serving, so that the mozzarella just begins to melt and gets all stringy, then serve up and enjoy!

Step-by-step Instructions With Photos

Step 1: Place a non-stick frying pan on medium heat and drizzle with 2 tablespoon olive oil. Add in your chopped garlic, onion, herbs, and spices. Stir fry for 5 minutes until the onions have softened.

Step 2: Add in your sliced mushrooms followed by your arborio rice. Give everything a stir. Season with salt and pepper.

Step 3: Break up your stock cube and sprinkle it into your risotto. Boil a kettle and then little by little, add in around 1.2L boiling water, stirring frequently to avoid the rice sticking to the bottom. Taste and season with more salt, pepper, paprika, or mixed herbs based on your preferences.The risotto should take around 30 minutes to cook.

Step 4: Place your salmon on tinned foil and fold in the edges to create a little basket. Drizzle with oil and then season with salt, pepper, and paprika. Place in the air fryer for 10 minutes at 160C/350F or in a preheated oven for 15 minutes at 180C/355F. Don't overcook the salmon as we don't want it to be dry.

Step 5: Once your salmon is cooked (don't worry if it's still pink in the middle!!) gently tear away at it, forming into flaky chunks. Place the chunks of salmon on top of your cooked risotto and garnish with chopped chives and grated parmesan.

What To Do With Leftovers

Storage:

Cool Quickly: Allow the leftover salmon and mushroom risotto to cool to room temperature as quickly as possible.

Refrigerate Promptly: Store the cooled risotto in an airtight container in the refrigerator. Consume within 3 days for optimal freshness.

Freezing:

Portion Control: If you plan to freeze risotto, consider dividing it into individual portions for easier thawing and reheating.

Use Freezer Bags or Containers: Place the risotto in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn.

Label and Date: Clearly label the containers with the date to keep track of how long it has been in the freezer.

Freeze Quickly: Freeze the risotto as quickly as possible to maintain its texture.

Reheating:

Thaw Properly: If frozen, defrost the risotto in the refrigerator overnight or use the defrost function on your microwave.

Stovetop Reheating: For small portions, reheat on the stovetop over low to medium heat. Add a bit of broth or water to restore creaminess.

Microwave Reheating: Cover the risotto with a damp paper towel and microwave in short intervals, stirring in between, until heated through.

Avoid Overcooking: To prevent the risotto from becoming mushy, reheat it gently and avoid prolonged cooking.

Repurposing Leftover Mushroom and Salmon Risotto:

Arancini: Shape the cold risotto into balls, coat them in breadcrumbs, and deep-fry or bake to make delicious arancini (rice balls).

Risotto Cakes: Press cold risotto into patties and pan-fry them until crispy on the outside. Serve as a side or main dish.

Stuffed Vegetables: Use the leftover risotto as a filling for bell peppers, mushrooms, or other vegetables, then bake until the vegetables are tender.

Soup Addition: Stir leftover risotto into a pot of hot soup to add creaminess and flavour.

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