Salmon and flat bean risotto

Name: Salmon and flat bean risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 persons
Cuisine: Italian
Ingredients: 2 salmon fillets; large handful of flat beans; 1 shallot; 2 garlic cloves; 3 celery stalks; 150 gram risotto rice; 1/2 leek; 1/2 litre fish stock (store-bought or make your own); 1/2 lemon (zest + juice); olive oil; pepper and salt to taste

A good salmon and flat bean risotto isn't hard to make. Give it a refreshing taste by adding celery stalks and lemon, perfect for spring time.

Salmon and flat bean risotto ingredients

Recipe salmon and flat bean risotto

Made by Véronique

Published at 2016-05-10, this recipe is for 2 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

25 minutes

Total time

35 minutes

Preparation - 10 minutes

Peel and finely chop the shallot and garlic cloves. Rinse the leek and cut into thin half-rings. Cut the flat beans and celery stalks into pieces and heat fish stock in the medium-sized pan.

Boil the flat beans in the fish stock for 3 minutes and then remove them and set them aside. Cut the salmon filets in bite-size pieces.

Finishing the salmon and flat bean risotto - 25 minutes

Heat some olive oil to the large skillet and saute the chopped shallot and garlic for one minute on medium heat. Add the risotto rice and saute the rice for 5 to 10 minutes, until they look kind of glossy.

Little by little, keep adding the fish stock. Pour in the next bit of stock when it has completely evaporated. Heat olive oil in the other skillet and saute the celery stalks and leek for 2 minutes.

Afterwards, add in the salmon and flat beans and saute 2 to 3 minutes more. Add them to the risotto and keep on adding fish stock until the risotto rice is cooked enough.

This will take about 20 minutes. Grate lemon zest and squeeze in lemon juice. Season with pepper and salt and enjoy!