Smoky Salmon and Veggie Risotto

Smoky Salmon and Veggie Risotto


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This colorful dish mixes flaky smoked salmon with carrots and peppers, all placed atop a bed of arborio rice. A final touch of paprika and gruyere unites the risotto into a smoky and salty delight.

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Serving Size / Yield

4-6 servings


  • 7 C. Vegetable Stock
  • 3 Tbs. Olive Oil
  • 2 C. Shredded Carrots
  • 1 Red Bell Pepper, chopped
  • 1/4 C. White Wine Vinegar
  • 2 C. Arborio (Risotto) Rice
  • 3 oz. Smoked Salmon, chopped
  • 2 tsp. Smoked Paprika
  • 2 oz. Gruyere Cheese
  • Salt, to taste
  • Ground Black Pepper, to taste

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In a medium saucepan, bring the vegetable stock to a simmer. Warm the olive oil in a large, deep frying pan over low heat. Add the onion and sauté until tender. Add the carrots, pepper, and vinegar to the skillet. Increase the heat to medium and cook the vegetable mixture for 30 seconds. Add the rice. Spoon the stock in one ladleful at a time, stirring after each addition until stock is fully absorbed. Continue cooking until rice is tender, adding the salmon 2 minutes before the rice is finished. Stir in the paprika and cheese. Add salt and pepper to taste, and serve immediately.

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