15-Min Creamy Salmon Risoni Dinner

15-Min Creamy Salmon Risoni Dinner

Enjoy this quick and creamy salmon risoni, featuring tender fish and a rich sauce made with butter, flour, and broth.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Servings 4

Calories 650 kcal

Ingredients

  

• 1.5 oz / 40g / 3 tbsp unsalted butter
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp plain flour
• 2 cups milk
• 2 1/4 cups chicken broth / stock
• 1 1/2 cups dried risoni / orzo
• 2 cups frozen peas
• 1/2 cup grated parmesan
• 6 oz / 185 g hot-smoked salmon, flaked into large chunks

Instructions

 

• Melt butter in a deep skillet or pot over medium high heat.
• Add onion and garlic, cook for 2 minutes until translucent.
• Add flour and cook for 1 minute.
• Switch to a whisk and add half the milk. Whisk to dissolve the pasty onion mixture into the milk (about 20 seconds). Then add remaining milk, chicken broth, risoni and peas.
• Bring to simmer then turn heat down to medium so it bubbles gently. Cook for 5 minutes – stir occasionally for the first half then more frequently during the second half.
• At 5 minutes, take it off the stove – it will still be quite saucy but will reduce in the next steps and while serving.
• Stir through parmesan cheese, salt and pepper to taste. Then gently stir through salmon.
• Serve immediately, sprinkled with parsley leaves if desired.

Notes

– For an extra creamy sauce, use full-fat milk.
– Don’t skip the resting step after cooking; it allows the sauce to thicken perfectly.
– If you don’t have hot-smoked salmon, you can use regular smoked salmon or even cooked flaked chicken.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword salmon risoni

The technique that makes it

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This 15-minute creamy salmon risoni dinner relies on a few key techniques to achieve its speed and creamy texture. The foundation is a quick roux, made by cooking butter and flour together. This roux acts as a thickener for the sauce. It’s crucial to cook the flour for at least a minute after adding it to the melted butter to eliminate the raw flour taste and achieve a smooth consistency. This is followed by gradually whisking in the cold milk and chicken broth. Adding liquids slowly prevents lumps from forming and ensures a velvety sauce. The risoni, a small pasta shape, cooks directly in the flavorful liquid, absorbing the broth and becoming tender while simultaneously thickening the sauce further. This one-pot cooking method saves time and allows the pasta’s starch to contribute to the final creamy texture. Finally, the hot-smoked salmon is added at the very end, just enough to warm through. Overcooking the delicate salmon would make it dry and tough, so it’s important to fold it in gently after the risoni is cooked and the sauce is creamy.

Troubleshooting

• Risoni is too al dente or undercooked: Ensure you’ve used the correct ratio of liquid to risoni. If it’s still too firm after the suggested cooking time, add a splash more broth or milk and continue simmering, covered, for a few more minutes until tender.
• Sauce is too thin: If the sauce hasn’t thickened sufficiently, you can create a slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce and cook for another minute or two until it reaches your desired consistency.
• Sauce is too thick: Whisk in a little more milk or chicken broth, a tablespoon at a time, until the sauce loosens to your preference.
• Salmon is dry or tough: This indicates the salmon was added too early or cooked for too long. For future attempts, ensure the risoni is fully cooked and the sauce is creamy before gently folding in the flaked salmon, allowing it just enough time to heat through without further cooking.

Substitutions

• Risoni/Orzo: Small pasta shapes like ditalini, acini di pepe, or even broken spaghetti can be used. Cooking times may vary, so follow package directions and adjust liquid as needed. The result will be a slightly different texture but still delicious.
• Hot-smoked salmon: Flaked cooked salmon (like leftover baked salmon) can be substituted. If using cold-smoked salmon, add it at the very end, as it doesn’t require cooking.
• Chicken broth: Vegetable broth or fish stock can be used for a different flavor profile. For a richer sauce, a light cream or half-and-half can replace some of the milk.
• Frozen peas: Other quick-cooking vegetables like spinach, chopped broccoli florets, or even corn can be added. Add heartier vegetables earlier to ensure they cook through.

Pro tips

• For an extra creamy sauce, use full-fat milk.
• Don’t skip the resting step after cooking; it allows the sauce to thicken perfectly.
• If you don’t have hot-smoked salmon, you can use regular smoked salmon or even cooked flaked chicken.

Enjoy this remarkably simple yet satisfying salmon risoni. It’s a guaranteed crowd-pleaser for any night of the week!

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