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Lemony Smoked Salmon Risotto with Herby Broth

Lemony Smoked Salmon Risotto with Herby Broth

Recipe by Spencre Linnea AKA Gingertooth

Lemony Smoked Salmon Risotto with Herby Broth


1 ½ cups arborio rice
1 3.5-ounce can smoked salmon by Fishwife
5 cups herby broth, or chicken broth
1 small yellow onion, chopped small
2-3 cloves garlic, minced
6 tablespoons butter
½ cup dry white wine
1 cup freshly grated parmesan, plus more for serving
1 teaspoon lemon juice
2 fresh thyme sprigs
1-2 teaspoons lemon zest for serving
Fresh dill for serving

In a medium pot, bring broth to a light simmer over low heat.

In a large skillet, heat 4 tablespoons of the butter over medium high heat. Add onions and cook for 5-7 minutes, until soft and translucent. Add the garlic and thyme sprigs and cook for 1 minute.

Add the rice to the onions and garlic, stirring continuously for 4-5 minutes, until the rice is lightly toasted.

Add the wine to rice and onions. Cook until evaporated, 30 seconds to 1 minute.

Reduce the heat to medium and slowly add broth to the rice, about 1 cup at a time. Stir continuously until the broth has been absorbed. Repeat with remaining broth, adding 1 cup at a time until broth has absorbed and rice is al dente, 20-25 minutes.

Add the remaining butter, lemon juice and parmesan to the rice, stirring to combine. Reduce heat to low and cook for an additional 5-7 minutes, until the risotto is creamy, but still firm. Taste as you go, seasoning with salt as desired.

Add Fishwife’s smoked salmon to the pan and mix it into the risotto. Remove from heat and serve warm. Garnish with lemon zest, parmesan and fresh dill.

Herby Broth

1 or 2 full heads of garlic, cut in half3 inch thumb of ginger, chopped
2 inch thumb of turmeric, chopped
1 sheet kombu
1 teaspoon black peppercorns
1 full onion, cut into quarters
Carrot, cut or thinly sliced
1 cup fresh mushrooms
½ cup rose hips
½ cup dried rose petals
1 cup dried nettles
Salt to taste
Optional: 1/4 cup ghee

Place all ingredients in a pot and cover with water, making sure to leave 2-3 inches before the rim. Heat on low for 3-5 hours. Season with salt and other spices to your liking. Once you are satisfied with the taste, strain the broth. Compost used veggies and herbs or freeze to make a second batch (just make sure to add a little more garlic and onions and refresh the herbs if you can!). Drink this broth in your favorite cup throughout the day, as a base for your favorite soup or to make rice.

Lemony Smoked Salmon Risotto with Herby Broth


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