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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


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. 



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


  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