The College Housewife » Recipes » Salmon and Leek Risotto

Salmon and Leek Risotto

This ultra creamy salmon and leek risotto is made with tender aromatic leeks, rich Parmesan cheese and studded with salmon. If you’re craving a decadent pasta dish at home, this salmon and leek risotto is perfect. Top with extra Parmesan cheese and serve with your fav white wine. 

A huge thank you to Bumble Bee Seafoods for sponsoring this post and keeping The College Housewife afloat!

 

This simple salmon and leek risotto is a perfect pantry staple dinner! It’s made with great easy ingredients for elevated tastebuds! For an easy way to add a bit of protein to the dish I’m using Bumble Bee® Canned Pink Salmon. It adds a nice overall savory flavor to the creamy risotto and a boost of lean protein. 

Risotto is one of the first dishes I make in the fall when the temperatures start to drop and everything becomes a little cozier. I always feel like risotto is a little decadent but easy enough to whip together at home. 

Any dish with cheese, wine and carbs is a winner in my book. We always split the leftover bottle of wine with the risotto right on the couch because we’re #fancy. Throw in a few episodes of The Wonder Years and I’ve got a perfect cozy evening at home. 

Save this tasty risotto recipe as your next weeknight dinner inspiration!

Ingredients for Salmon and Leek Risotto: 

Chicken stock, butter, leeks, arborio rice, pinot grigio wine or dry white wine, pecorino or parmesan cheese, canned Bumble Bee® Pink Salmon, and freshly cracked pepper. 

I love the ingredients in this dish because they are all super simple, but feel so fancy when put together! I always keep a variety of canned Bumble Bee Seafoods like tuna, crab and salmon in the cupboard for easy pantry meals.

Today I’m using Bumble Bee Seafoods Canned Pink Salmon for an easy option to add in a bit more protein and heartiness to the dish. Bumble Bee Seafoods has taken great initiatives in sustainability practices and one of my favorite features of their brand is the ‘Trace My Catch‘ feature. You can find out exactly where your fish came from with the code on the can. 

How to make Salmon and Leek Risotto: 

  1. In a large stock pot bring chicken stock to a low simmer. Turn heat down to low and keep broth warm.
  2. In a large saute pan, over medium heat, melt the butter and add in the leeks.
  3. Cook for 4-5 minutes, stirring, until leeks have softened.
  4. Add the rice, coat with butter and cook for 2-3 minutes. Add in white wine and cook for 1-2 minutes. Add in the chicken broth ½ cup at a time, cooking until each addition is absorbed before adding more.
  5. Cook, stirring often, until rice is tender and creamy, about 20-22 minutes.
  6. Stir in frozen peas, finely grated pecorino or parmesan cheese, Bumble Bee Pink Salmon, freshly cracked pepper and salt to taste.

Add ins for Salmon and Leek Risotto:

If you’re not a peas and leeks person, you can swap out a few ingredients to tailor this salmon risotto to your liking! 

Instead of leeks try onions, shallots, or garlic! 

Instead of peas try another vegetable like broccoli, kale or spinach, asparagus, or mushrooms!

The best way to store risotto: 

Risotto can make great leftovers if stored and re-heated properly!

Store any cooled risotto leftovers in an air tight container. When reheating, add risotto back into a medium saute pan and heat on medium low heat. Stir together with 1/2 cup to 1 cup of chicken broth to ‘loosen’ the risotto. Risotto is ready once it is steaming and slowly simmering. Top with shredded Parmesan cheese. 

If you like the risotto recipe, you’ll love these: 

For more great Bumble Bee recipes and product information head over to www.BumbleBee.com!

Print

Salmon and Leek Risotto

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-5 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian

Description

This ultra creamy salmon and leek risotto is made with tender aromatic leeks, rich Parmesan cheese and studded with salmon. If you’re craving a decadent pasta dish at home, this salmon and leek risotto is perfect. Top with extra Parmesan cheese and serve with your fav white wine. 


Scale

Ingredients

6 cups chicken stock

5 tbsp butter

2 leeks, thinly sliced (white part only)

2 cups arborio rice

¾ cup pinot grigio wine or dry white wine

2 cups finely grated pecorino or parmesan

1 cup frozen peas

1 can canned Bumble Bee® Pink Salmon, drained

2 tsp freshly cracked pepper, more to taste


Instructions

  1. In a large stock pot bring chicken stock to a low simmer. Turn heat down to low and keep broth warm.
  2. In a large saute pan, over medium heat, melt the butter and add in the leeks.
  3. Cook for 4-5 minutes, stirring, until leeks have softened.
  4. Add the rice, coat with butter and cook for 2-3 minutes. Add in white wine and cook for 1-2 minutes. Add in the chicken broth ½ cup at a time, cooking until each addition is absorbed before adding more.
  5. Cook, stirring often, until rice is tender and creamy, about 20-22 minutes.
  6. Stir in frozen peas, finely grated pecorino or parmesan cheese, Bumble Bee Pink Salmon freshly cracked pepper and salt to taste.

Keywords: risotto, salmon, pasta, dinner

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