A bowl of salmon spinach risotto and a spoon
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Broiled Salmon Spinach Risotto

Perfectly creamy and satisfying risotto loaded with salmon chunks and baby spinach.
Course Main Dishes
Cuisine Western
Keyword risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Author Lisa from A Day in the Kitchen


Broiled Salmon

  • 1 250g salmon filet, boneless and skinless
  • 1 tbs olive oil
  • Salt and pepper


  • 1 tbs olive oil
  • 1 1/2 cups arborio rice
  • 1 L organic chicken stock
  • 1 small onion diced fine
  • 2 cloves garlic minced
  • 2 cups baby spinach
  • Fresh grated Parmesan


Broiled Salmon

  • Preheat oven broiler. Move oven rack to second slot from the top.
  • Place salmon filet on a baking pan. Spread olive oil over salmon, then sprinkle salt and pepper.
  • Broil the salmon for 10 minutes. Gently break into small chunks. Set aside.


  • In a medium pot, heat organic chicken broth and keep at a simmer.
  • Add spinach to heated chicken broth to wilt. Remove cooked spinach and set aside.
  • In a large saucepan or pot, heat the olive oil over medium heat. Add onions and garlic and saute for about 5 minutes.
  • Add raw arborio rice and stir well to coat. Cook for about 5 minutes, until the rice grains are translucent.
  • Add one ladle (or 1/2 cup) of hot chicken broth to the rice and stir. once most of the liquid has cooked off, add another 1/2 cup of chicken broth to the rice. Repeat, stirring constantly.
  • When down to the last 1/2 cup of chicken broth remaining, add the cooked spinach and salmon pieces. Heat through with remaining chicken broth. Remove from heat immediately to stop the cooking. Rice should not be mushy.
  • Top with grated Parmesan cheese before serving.


  • Use organic vegetable broth in place of chicken broth if you prefer.
  • No spinach? Use peas instead!
  • Top with some sliced almonds right before serving if you want a nutty crunch to the risotto.