Mary Berry Salmon Risotto Recipe

The Mary Berry Salmon Risotto is a creamy, comforting dish that perfectly balances the delicate flavor of salmon with the rich creaminess of Arborio rice. It’s an elegant one-pan meal that feels indulgent but is surprisingly easy to make. With tender flakes of salmon folded through a silky, lemon-infused risotto, this dish makes a beautiful centerpiece for both family dinners and special occasions.

What Is Mary Berry Salmon Risotto?

Mary Berry’s Salmon Risotto is a classic Italian-inspired recipe made with Arborio rice, salmon fillets, stock, white wine, and a hint of lemon. The rice is gently simmered until creamy, then finished with Parmesan cheese and fresh herbs for extra richness. The salmon can be cooked within the risotto or added in flakes at the end for a lighter texture.

Other Mary Berry Salmon Recipes

• Mary Berry Salmon Terrine
• Mary Berry Salmon Mousse
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Tray Bake
• Mary Berry Salmon en Croûte
• Mary Berry Salmon with Lemon Sauce

Why This Recipe Is Worth Trying

• Creamy and flavorful – Combines richness with light, fresh flavors.
• Easy one-pan dish – Simple to prepare with minimal cleanup.
• Perfectly balanced – The lemon and herbs brighten the creamy base.
• Impressive yet approachable – Restaurant-quality meal made at home.
• Flexible and customizable – Works with fresh or smoked salmon.

Essential Ingredients to Make Mary Berry Salmon Risotto

• 2 tbsp olive oil
• 25g butter
• 1 onion, finely chopped
• 1 garlic clove, minced
• 250g Arborio rice
• 100ml dry white wine (optional)
• 700ml hot vegetable or fish stock
• 2 salmon fillets (about 300g total), skin removed
• 50g Parmesan cheese, grated
• 1 lemon (juice and zest)
• 2 tbsp crème fraîche or double cream
• 2 tbsp chopped fresh dill or parsley
• Salt and black pepper, to taste

Handy Kitchen Tools for Best Results

• Large non-stick saucepan or sauté pan
• Wooden spoon or silicone spatula
• Ladle for adding stock
• Zester and lemon squeezer
• Measuring jug

Step-by-Step Guide to Making Mary Berry Salmon Risotto

Step 1: Prepare the Stock

Heat your vegetable or fish stock in a saucepan and keep it warm over low heat. Warm stock helps the rice cook evenly and prevents temperature shocks that can make the risotto uneven.

Step 2: Cook the Onions and Garlic

In a large pan, heat olive oil and butter over medium heat. Add the finely chopped onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute.

Step 3: Add the Rice and Wine

Stir in the Arborio rice and cook for 1–2 minutes until the grains are lightly toasted and coated in the oil. Pour in the white wine (if using) and let it simmer until almost fully absorbed.

Step 4: Add Stock Gradually

Add a ladleful of hot stock to the rice and stir gently until absorbed. Continue adding stock one ladle at a time, stirring frequently. This slow process helps the rice release its starch, creating the creamy risotto texture. It should take about 18–20 minutes for the rice to cook al dente.

Step 5: Cook the Salmon

Meanwhile, poach or steam the salmon fillets separately for 5–6 minutes, or until just cooked through. Break into large flakes and set aside. (Alternatively, you can add small raw salmon cubes to the risotto 5 minutes before it’s done.)

Step 6: Combine and Finish

Once the rice is creamy and tender, stir in the flaked salmon, lemon juice, zest, crème fraîche, and Parmesan. Mix gently to combine. Adjust seasoning with salt and black pepper.

Step 7: Serve and Garnish

Serve immediately, topped with fresh dill or parsley and a sprinkle of Parmesan. Add a wedge of lemon on the side for extra freshness.

What I Got Wrong (And How I Fixed It)

• Risotto too dry: Added extra warm stock to loosen the texture.
• Rice undercooked: Continued simmering and stirring for a few more minutes with stock.
• Salmon overcooked: Poached gently and added to the risotto at the end instead.
• Too tangy: Reduced lemon juice slightly and balanced with more cream.

Healthier Version of Mary Berry Salmon Risotto

Use brown rice or pearl barley for added fiber, though it will require longer cooking. Replace butter with olive oil and use low-fat crème fraîche instead of cream. You can also reduce the Parmesan for fewer calories while still maintaining flavor.

Ingredient Substitutions for Mary Berry Salmon Risotto

• Salmon: Substitute with smoked salmon or trout for a different flavor.
• White wine: Replace with extra stock and a splash of lemon juice.
• Crème fraîche: Swap with Greek yogurt for a lighter version.
• Parmesan: Use Pecorino or Grana Padano if preferred.
• Dill: Replace with basil, parsley, or tarragon for a twist.

Pairing Ideas: What to Serve With Mary Berry Salmon Risotto

• Steamed asparagus – Adds color and freshness.
• Garlic bread – Perfect for soaking up any leftover sauce.
• Green salad – Balances the richness of the risotto.
• Roasted cherry tomatoes – Adds a sweet, tangy contrast.
• White wine – A crisp Sauvignon Blanc complements the dish perfectly.

Expert Tips for Perfect Mary Berry Salmon Risotto

• Use warm stock: Keeps cooking consistent and smooth.
• Stir gently: Don’t over-stir, as it can break down the rice.
• Add stock gradually: Ensures the creamy, classic risotto texture.
• Don’t overcook: Risotto should be creamy but the rice slightly firm in the center.
• Finish off the heat: Stir in cheese and cream after removing from the stove for the silkiest result.
• Rest before serving: Let it sit for 2 minutes to thicken slightly before plating.
• Use good-quality salmon: Fresh fish enhances the flavor dramatically.

Creative Ways to Customize Mary Berry Salmon Risotto

• Add vegetables: Stir in peas, spinach, or leeks for color and nutrition.
• Make it spicy: Add a pinch of chili flakes or cayenne.
• Make it cheesy: Mix in mascarpone for a richer flavor.
• Add seafood: Combine salmon with prawns or scallops for a mixed seafood risotto.
• Use smoked salmon: For a more intense, savory depth.
• Add herbs: Try basil or mint for a lighter, spring-inspired taste.

Storing Mary Berry Salmon Risotto the Right Way

• Cool completely before storing.
• Refrigerate up to 2 days in an airtight container.
• Avoid freezing, as the texture becomes mushy.
• Store separately from salmon if you want to reheat without overcooking.

How to Reheat Salmon Risotto (If Needed)

• Stovetop method: Add a splash of stock or water and reheat gently over low heat, stirring frequently.
• Microwave method: Reheat in short bursts, stirring between intervals.
• Avoid overcooking: Reheat just until warmed to maintain creaminess.

Nutritional Breakdown (per serving)

• Calories: 460
• Protein: 32g
• Fat: 22g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 3g
• Sodium: 420mg

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FAQs

How do I keep risotto creamy without becoming mushy?

To keep salmon risotto creamy yet firm, add the stock gradually while stirring often. Stop cooking when the rice is al dente—soft on the outside but slightly firm inside. Finishing with butter or cream off the heat gives a rich, smooth consistency without overcooking.

Can I use leftover salmon for risotto?

Yes, leftover salmon works perfectly in this recipe. Simply flake it into large pieces and fold it into the risotto at the end of cooking. This prevents the fish from drying out while allowing the flavors to blend beautifully.

What type of rice is best for salmon risotto?

Arborio rice is the best choice because its high starch content gives the risotto a naturally creamy texture. Carnaroli or Vialone Nano rice can also be used for slightly firmer grains and a more luxurious consistency.

How do I fix risotto that’s too thick?

If your risotto becomes too thick, stir in a small amount of hot stock or water to loosen it. Do this gradually until you reach your desired creamy consistency. The key is to add liquid little by little, even during reheating.

Wrapping It Up

The Mary Berry Salmon Risotto is a perfect blend of creamy, citrusy, and savory flavors that make it both comforting and elegant. With its tender flakes of salmon and luxurious texture, this risotto turns a simple meal into something truly special.