Salmon and flat bean risotto

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.

35 minutes 2 people Main course
Salmon and flat bean risotto


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  • 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
Salmon and flat bean risotto ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • silicone spatula
  • medium-sized skillet
  • medium-sized pan


35 minutes 2 people Main course

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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. 

Salmon and flat bean risotto
Salmon and flat bean risotto

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!

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