Salmon Risotto with Saffron

Average: 4.5 (2 votes)
(2 votes)
Salmon Risotto with Saffron
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Health Score:
72 / 100
30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie673 cal.(32 %)
Protein36 g(37 %)
Fat38 g(33 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D5.1 μg(26 %)
Vitamin E4.2 mg(35 %)
Vitamin K32.6 μg(54 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.8 mg(157 %)
Vitamin B₆1 mg(71 %)
Folate140 μg(47 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C17 mg(18 %)
Potassium814 mg(20 %)
Calcium275 mg(28 %)
Magnesium68 mg(23 %)
Iron1.6 mg(11 %)
Iodine30 μg(15 %)
Zinc2.1 mg(26 %)
Saturated fatty acids17.3 g
Uric acid96 mg
Cholesterol128 mg
Complete sugar3 g


For the risotto
1 stalk Leeks (only the whites)
1 garlic clove
1 generous pinch Saffron
70 grams grated Parmesan
100 milliliters dry white wine
700 milliliters Vegetable broth
3 Tbsps butter
200 grams Arborio rice
peppers (freshly ground)
1 Tbsp olive oil
1 bay leaf
1 pc Lemon peel
500 grams Salmon
2 Tbsps butter
2 Tbsps scallions
How healthy are the main ingredients?
SalmonLeekParmesanolive oilgarlic clovesalt

Preparation steps


Rinse the leek and cut into rings. Peel the garlic and chop finely. Put saffron in 3 tablespoons of lukewarm water.

For the risotto, heat olive oil and 1 teaspoon of butter in a saucepan, saute the leek and garlic until soft, then add the risotto rice and saute while stirring until it looks translucent. Pour in half of the wine and let boil completely. Repeat with the remaining wine, then pour as much broth so that the rice is just covered. Stir in the saffron along with the soaking water, bay leaf and lemon zest. Pour a little broth and let boil again. Continue the process until the broth is exhausted and the rice is almost cooked, about 20-25 minutes (rice should still have a slight bite).


For preparing the salmon, rinse the salmon, pat dry and chop. Saute in hot butter over low heat for 2-3 minutes until golden brown. Season with salt and pepper. Remove from the heat and leave until risotto is done.


Before serving, remove the bay leaf from the risotto, stir in the Parmesan and the remaining butter and season with salt and pepper. Place the risotto on a large plate or into 4 plates, top with salmon and serve sprinkled with chives.