Name: Creamy Lemon Risotto with Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 Servings
Cuisine: Italian

Jule’s Menu Verified

February 13, 2026

This bright and creamy lemon risotto is paired with tender salmon and sautéed zucchini. The rice is cooked with white wine, lemon zest, and vegetable broth, then enriched with Parmesan and ricotta, while the salmon and zucchini are prepared alongside. All components can be made at the same time, so the dish is ready in just under 40 minutes.

From the Cook

1/5

Creamy Lemon Risotto with Salmon

Jule’s Menu Verified

Ingredients

WarningMilk and 6 other allergens identified

Instructions

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Instructions

Peel and finely dice the shallots and garlic. Wash the lemon and finely grate about a quarter of the zest. Wash the zucchini, halve them lengthwise, and slice them very thinly. Preheat the oven to 200°C (390°F).

Put two teaspoons of olive oil, shallots, garlic and lemon zest into a pot and sauté with a pinch of salt for two to three minutes, or until the onions are translucent.

Add the rice and sauté for about two minutes, stirring constantly, until the rice grains are also slightly translucent. Deglaze the pot with white wine and let the alcohol evaporate.

Once the smell of alcohol has disappeared, add enough broth to cover the risotto rice. Simmer over medium heat for about 20 minutes, or until the rice is al dente, adding more broth as needed. The rice should always be lightly covered with broth.

Meanwhile, heat a teaspoon of oil in a pan and fry the zucchini with a little salt over medium heat for about 8 to 10 minutes, until the zucchini slices are very soft and have a light roasted aroma.

Pat the salmon dry, rub it all over with a teaspoon of oil, place it on a baking sheet and season with salt and pepper. Depending on the thickness, cook the fillet in the oven at 200°C for 10 to 15 minutes.

Reduce the heat to the lowest setting once the rice is al dente. Stir in the ricotta and Parmesan, and season the risotto with another quarter of lemon zest, salt, and pepper.

Remove the salmon from the oven and flake it into bite-sized pieces with a fork. Stir the zucchini into the rice and serve the finished rice risotto with the pulled salmon.

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Tips & Tricks (5)

Risotto Rice Perfection 🍚
Toast the Arborio rice in olive oil for 2-3 minutes before adding liquid to develop a nutty flavor and help the grains maintain their structure.
Liquid Ladling Technique 🥄
Add vegetable broth gradually, one ladle at a time, allowing each addition to be fully absorbed before adding the next to achieve the signature creamy risotto texture.
Salmon Skin Crispy Hack 🐟
Pat the salmon fillet dry with paper towels and start cooking skin-side down in a hot pan to ensure a perfectly crisp exterior while keeping the inside tender.
Cheese Integration Secret 🧀
Remove the risotto from heat and stir in Parmesan and ricotta off the direct flame to prevent cheese separation and maintain a silky, smooth consistency.
Zucchini Texture Mastery 🥒
Cut zucchini into uniform, thin slices and sauté quickly over high heat to maintain a slight crunch and prevent watery, mushy results.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.