Risotto with salmon and lima

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  • Fish broth: 1 liter
  • Rice arbório: 400 g
  • Chopped onion: 1
  • Laurel: 1 sheet
  • Chilli: 1
  • White wine: 1 dl
  • Salmon: 4 slices (or 400 g loins)
  • Lima: 1
  • Butter: 30 g
  • Grated parmesan cheese: 50 g
  • Olive oil, salt, pepper, chives and parsley: taste.


Prepare the fish stock.

You can use purchase or make the following way: in a saucepan with water, add two fish heads and some vegetables (leeks, onion, carrot, etc.) and let boil for some time, and at the end strain.

Season the salmon with salt, lemon juice, and oregano. Take the grill and undo in chips. Book.

In a saucepan aloure onion, bay leaf and the cayenne or piri piri in olive oil.

Add the rice and add little by little the wine. Stir always and go always adding to the extent that will evaporating. Adicioneo fish broth gradually, as he did with the wine. Stir always.

When the broth has evaporated in full, the rice should be cooked.

Remove from the heat and add the butter, the grated cheese, juice of half a lime and surround it with care.

Sprinkle with parsley and chives, chopped, and grated cheese.

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Suggestions for the category: Other Fish

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