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Preparation time
Total time
4 portion(s)


Creamy salmon risotto

  • 1 onion, halved
  • 150 g white wine
  • 800 g water
  • 2 stock paste
  • 50 g Butter
  • 500 g arborio rice
  • 400 g salmon fillet, fresh, cut into chunky pieces
  • 100 g cream
  • 2 spinach leaves, fresh, couple of handfuls
  • 1 celery sticks, roughly chopped
  • 30 oil
  • 1 garlic clove, peeled

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Recipe's preparation

    Creamy salmon risotto
  1. Place garlic, celery and onion into TM bowl and chop for 5 seconds on speed 7.

    Add butter and oil and sauté for 2 minutes at 100ºC on speed 1.


    Place butterfly in bowl. Add wine and rice then sauté for 2 minutes at 100ºC on Counter-clockwise operation"Counter-clockwise operation" Reverse + speed 1.

    Add water and stock and cook for 12 minutes at 100ºC on Counter-clockwise operation"Counter-clockwise operation" Reverse + speed 1.

    Add the salmon and cream and cook for 5 minutes at 100ºC on Counter-clockwise operation"Counter-clockwise operation" Reverse + speed 1.

    Place fresh spinach leaves on bottom of thermoserver and pour risotto over and leave to rest for 5-10 minutes.

    Garnish each portion with lemon wedges and season to taste, be sure to stir spinach leaves in from bottom.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Clone of Risotto al Salmone



  • 30. April 2019 - 06:39

    This is so so good. I used a packet of honey cured smoked salmon about 250grams and a 440 can drained. And served it with sour cream.. 👌🏼

  • 20. June 2017 - 19:58

    This was pretty tasty! A nice quick, easy and cheap meal for midweek. I even stuffed up and added the salmon where I was only supposed to add the liquid - woops! but it still worked out tmrc_emoticons.-) Thank you for this recipe

    PS: Mine did not look like the picture lol. The picture looks dry & fluffy and not like a risotto?

  • 4. May 2016 - 21:26

    This was yum! Next time i will omit the cream and use extra stock as I think the cream made it a bit gluggy. I also used brocollini instead of spinach as that was all I had.


  • 14. January 2016 - 23:25

    Not sure if i did something wrong but this meal turned out really tasty but very stodgy like porridge. I will read back through the recipe and make sure i had all the correct ingredient amounts. anyway it was edible and tasted good.

  • 24. November 2015 - 18:04

    Very very nice. Turned put a little fluffy but otherwise liked by all

  • 22. February 2015 - 18:58

    So so yummy

    thank was a big hit! 

  • 27. November 2014 - 00:41

    Can't fault this yummy dish!  I had 600g of salmon so chucked it all in.  I didn't have any spinach so threw in some cut fresh green beans with the fish.  It was nice and simple to put together & quick to cook - brilliant for a mid-week dinner!  I used 2 Tbsp of stock paste as that is what most TMX risottos call for tmrc_emoticons.). Definitely add a squeeze of lemon on serving - it brings out the beautiful flavours.

  • 14. October 2014 - 01:37

    A winner

    not enough salmon? No problem, just add frozen prawns and a couple of handful of frozen peas. I didn't have cream so omitted it and it is still a brilliant risotto. I served with a generous squeeze of fresh lime. I'm not a big fan of seafood rice dishes, with the exception of this.



  • 10. June 2014 - 03:41

    Very yummy tmrc_emoticons.)  

  • 30. April 2014 - 22:16

    Great dish. I also used smoked salmon. Thanks for sharing.

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