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Salmon, Dill & Lemon Risotto

Easy, quick and refreshing. Fuel the whole family with this authentic Milanese classic.
  • 30 minutes
  • Prep time10 minutes
  • 2 portions
recipe image Salmon, Dill & Lemon Risotto


  • 2 tbsp Bertolli
  • 1 chopped onion
  • 150 grams risotto rice
  • 125 ml white wine
  • 1 litre vegetable stock
  • 1 lemon
  • 1 handful dill
  • 150 grams flakes salmon fillets

Nutritional facts

Energy (kcal)469 kcal
Energy (kJ)1980 kJ
Protein (g)21.5 g
Carbohydrate incl. fibre (g)74.5 g
Carbohydrate excl. fibre (g)72.6 g
Sugar (g)9.6 g
Fibre (g)1.9 g
Fat (g)4.1 g
Saturated fat (g)0.7 g
Unsaturated fat (g)1.7 g
Monounsaturated fat (g)1.0 g
Polyunsaturated fat (g)0.6 g
Trans fat (g)0.0 g
Cholesterol (mg)34 mg
Sodium (mg)1267 mg
Salt (g)3.16 g
Vitamin A (IU)435 IU
Vitamin C (mg)19.2 mg
Calcium (mg)37 mg
Iron (mg)0.98 mg
Potassium (mg)455 mg


  1. Melt a big knob of Bertolli in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat.
  2. Pour in the wine and let it bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
  3. Add the lemon, stir in the salmon and dill and serve.