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Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata

Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata Recipe

  • 5 cups Salmon Stock  or canned low-sodium chicken broth
  • 3 tablespoons olive oil
  • ½ cup diced white onion
  • 1 clove garlic, minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 1 salmon fillet (12 ounces), skin and pin bones removed (see Notes), cut into bite-sized pieces
  • Grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh tarragon
  • Kosher or sea salt
  • Freshly ground pepper
  • 3 ounces ricotta salata cheese, crumbled (see Note)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 2924kcal (146%)
Total Fat 175g (269%)
Saturated Fat 41g (205%)
Cholesterol 672mg (224%)
Total Carbohydrate 64g
Dietary Fiber 3g
Sugars 2g
Protein 251g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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