Risotto with Lime – Smoked Salmon and Spring Onions

5 from 6 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 64 kcal


  • 250 g Risotto rice
  • 2 Shallots
  • 1 clove Garlic
  • 150 ml White wine dry
  • 1 L Vegetable broth
  • 40 g Parmesan
  • 1 bunch Spring onions
  • 250 g Smoked salmon
  • 2 Limes
  • Butter


  • Let the risotto rice with 2 finely diced shallots in butter become translucent. Add a halved clove of pressed garlic and remove it before further processing. Deglaze with the white wine and pour over 2-3 ladles of vegetable stock. Stir the risotto regularly and add the broth. Regulate the heat.
  • Cut the salmon into cubes and the spring onions into thin rings. Fry the salmon in a little butter and deglaze with the juice and zest of a lime.
  • Stir the Parmesan and a piece of butter into the risotto and fold in the salmon and spring onions. Arrange and rub some lime zest over it.


Serving: 100gCalories: 64kcalCarbohydrates: 0.4gProtein: 4.6gFat: 4.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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