Mary Berry Salmon Risotto Recipe – Creamy Salmon Dinner

Looking for a comforting meal that brings tender salmon, creamy risotto rice, sweet peas, and delicate fennel together? This Mary Berry Salmon Risotto Recipe combines Arborio rice with fish stock, dry white wine, lemon, Parmesan, crème fraîche, and fresh tarragon for a rich, creamy texture and fresh flavour. The salmon is stirred through the nearly cooked risotto so it remains moist and flaky.

The recipe includes the equipment and ingredients needed, followed by the step-by-step cooking method, practical expert tips, serving suggestions, storage guidance, FAQs, and available nutrition information. Read on to see how to prepare the risotto and serve it while it is hot and creamy.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Salmon Risotto Recipe:

Using the right kitchen tools makes this Mary Berry Salmon Risotto Recipe easier to prepare and helps you achieve a smooth, creamy finish. These simple pieces of equipment are all you need to cook the risotto evenly and prepare the ingredients with confidence.

• Saucepan – Keeps the fish or vegetable stock warm while you cook the risotto.
• Large frying pan – Provides enough space to cook the risotto evenly.
• Large pan – A good alternative if you do not have a frying pan.
• Wide-based pan – Helps the rice cook evenly and allows the liquid to absorb properly.
• Lid – Useful for covering the pan when needed.
• Ladle – Makes it easy to add warm stock gradually.
• Wooden spoon – Ideal for stirring the risotto without damaging the pan.
• Chopping board – Provides a safe surface for preparing vegetables and herbs.
• Sharp knife – Used for chopping the fennel and other ingredients neatly.
• Grater – Perfect for finely grating fresh Parmesan.
• Measuring jug – Helps measure stock and dry white wine accurately.
• Citrus juicer – Makes squeezing fresh lemon juice quick and easy.

Ingredients

Ingredients for Mary Berry Salmon Risotto Recipe:

This Mary Berry Salmon Risotto Recipe uses simple, fresh ingredients to create a rich and creamy meal. The combination of salmon fillets, arborio rice, fragrant fennel, peas, herbs, and Parmesan gives the risotto its classic flavour and smooth texture. Measure everything before you begin to make cooking easier and more enjoyable.

Ingredient	Quantity
Salmon fillets	4 skinless fillets (about 500g)
Arborio rice (or risotto rice)	300g
Fish stock	900ml
Sunflower oil	2 tbsp
Dry white wine	150ml
Fennel bulb	1 small, finely chopped
Garlic cloves	2, crushed
Frozen petits pois (or peas)	150g
Lemon juice	Juice of 1 lemon
Grated Parmesan	75g
Crème fraîche	100ml
Fresh tarragon	2 tbsp, chopped
Pea shoots	Small handful, for garnish
Parsley	Small handful, chopped (optional garnish)
Salt	To taste
Freshly ground black pepper	To taste

How to Make Mary Berry Salmon Risotto

1. Pour the fish stock or vegetable stock into a saucepan and keep stock warm over low heat. Warm stock helps the rice cook evenly and gives the risotto a creamy texture.
2. Heat the sunflower oil in a wide-based pan over medium-high heat. Add the finely chopped fennel and crushed garlic, then fry gently until they soften without browning.
3. Add the arborio rice and coat the rice well in the oil. Stir constantly for about 2 minutes until the grains look slightly translucent.
4. Pour in the dry white wine and let it bubble gently. Stir until most of the liquid has been absorbed.
5. Add one ladleful of stock at a time. Gradually add stock, stirring continuously after each addition and allowing the liquid to be absorbed before adding more.
6. Continue to simmer gently and stir continuously for about 15–20 minutes. The rice should be creamy and nearly cooked with a slight bite in the centre.
7. Add peas and cook for another 2–3 minutes. Stir in the salmon, then add lemon juice, crème fraîche, fresh tarragon, and Parmesan until everything is well combined.
8. Season to taste with salt and freshly ground black pepper. Garnish with pea shoots, extra Parmesan, or chopped parsley, and serve immediately while the risotto is hot and creamy.

Expert Tips for Mary Berry Salmon Risotto Recipe

A creamy risotto comes from patience rather than complicated techniques. After making this recipe several times, I have found that adding the stock slowly and stirring regularly produces the smoothest texture while keeping the salmon perfectly tender.

• Keep stock hot throughout cooking so the rice cooks evenly.
• Add stock gradually instead of pouring it all in at once.
• Stir continuously but gently to help release the rice’s natural starch.
• Do not overcook the rice; it should stay slightly firm in the centre.
• Avoid stodgy risotto by serving it as soon as it reaches a creamy consistency.
• Add the salmon when the rice nearly cooked so it stays moist and flaky.
• Cook the salmon only until salmon done to your liking to prevent it from drying out.
• If using wine, allow it to reduce wine before adding the stock for a deeper flavour.
• Season to taste at the end because Parmesan naturally adds saltiness.
• Garnish with extra Parmesan and pea shoots just before serving for the freshest finish.

Serving Suggestions

How to serve Mary Berry Salmon Risotto:

This Mary Berry Salmon Risotto Recipe is best enjoyed when you serve immediately while the risotto is warm, creamy, and full of flavour. It makes a comforting family dinner and pairs well with light side dishes that complement its rich, satisfying texture without overpowering the meal.

• Sprinkle with extra Parmesan for a richer, savoury finish.
• Top with fresh pea shoots for colour and a delicate crunch.
• Serve with warm crusty bread to soak up the creamy sauce.
• Pair with a crisp green salad for a balanced healthy meal.
• Enjoy with a chilled glass of dry white wine or sparkling water with lemon.
• Finish the meal with a light lemon sorbet or fresh berries for dessert.
• Serve for a cosy family gathering or a relaxed weekend comforting meal.

Storage

How to store Mary Berry Salmon Risotto:

Room Temperature

• Do not leave the risotto at room temperature for more than 2 hours.
• Transfer leftovers to an airtight container as soon as they have cooled.

Refrigerator

• Store in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the hob or in the microwave with a splash of fish stock or water to loosen the risotto rice.

Freezer

• Freeze in a sealed freezer-safe container for up to 1 month.
• Thaw overnight in the refrigerator before reheating.
• Stir well while reheating to help restore the creamy texture, although the rice may be slightly softer after freezing.

FAQs

Q: Can I replace fennel in this recipe?

Yes. If you are not a fan of fennel, a medium leek is a great substitute. It provides a mild, sweet flavour that works well with the salmon.

Q: Can I replace salmon with another fish?

Yes. You can replace salmon with pink trout for a similar flavour and texture. Other firm fish can also work, but cooking times may vary.

Q: Should I use fish stock or vegetable stock?

Both fish stock or vegetable stock work well. Fish stock gives a richer seafood flavour, while vegetable stock creates a lighter finish.

Q: Can I use another type of rice?

For the best creamy texture, use arborio rice or another risotto rice. Long-grain rice will not produce the same result.

Q: How do I prevent stodgy risotto?

To avoid a heavy texture, add the stock gradually and stir regularly. This is the best way to prevent stodgy risotto while keeping the rice creamy.

Q: How long should I cook the risotto?

The rice usually takes about 15–20 minutes to become tender with a slight bite. Avoid cooking it for too long, as it can become mushy.

Q: When is the salmon cooked?

The salmon is ready when it flakes easily with a fork and is opaque throughout. Once cooked, serve immediately for the best texture and flavour.

Q: Can I make this recipe ahead of time?

Risotto is always best freshly cooked. If needed, prepare it a little ahead, cool it quickly, and reheat gently with a splash of stock before serving.

Nutrition

This healthy meal provides a satisfying balance of protein, carbohydrates, and healthy fats from salmon, Parmesan, crème fraîche, and peas. The values below are estimated for one serving and may vary depending on the exact ingredients used.

Nutrient	Amount Per Serving
Calories	560 kcal
Protein	31 g
Carbohydrates	43 g
Sugars	4 g
Fat	28 g
Saturated Fat	10 g
Fibre	4 g
Sodium	620 mg

Nutrition values are approximate and intended as a general guide.