Zizzi Pan-Fried Salmon & Pesto Risotto
Crispy salmon fillets over creamy basil pesto risotto. A luxurious Italian dish combining perfectly cooked fish with rich, herb-infused rice.
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Why you’ll love it
Zizzi's Pan-Fried Salmon & Pesto Risotto is Italian comfort food elevated to restaurant elegance. Creamy arborio rice is slowly cooked to perfection, then enriched with vibrant homemade basil pesto, creating a luxurious green risotto that's both decadent and fresh. Topped with beautifully pan-fried salmon fillets with crispy skin and tender, flaky flesh, every forkful delivers contrasting textures and complementary flavors. The herbaceous pesto brings brightness to the rich risotto, while the salmon adds protein and omega-3 goodness. It's the kind of sophisticated dish that feels special but is surprisingly achievable at home with patience and good ingredients.
About the original
Zizzi's risottos are famous for their creamy texture and bold flavors. This Salmon & Pesto Risotto showcases their skill in combining classic Italian techniques with contemporary ingredients. Risotto requires attention and care - qualities that Zizzi brings to every dish on their menu.
The addition of homemade pesto transforms a simple risotto into something extraordinary, while the pan-fried salmon adds elegance and nutrition. It's this kind of thoughtful recipe development that has made Zizzi a favorite for special occasions and date nights across the UK.
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Ingredients
For the Pesto
- 50 g Fresh basil
- 30 g Pine nuts
- 40 g Parmesan — grated
- 1 clove Garlic
- 80 ml Olive oil
- 0.5 piece Lemon — juice only
For the Risotto & Salmon
- 2 piece Salmon fillets
- 200 g Arborio rice
- 1 piece White onion — finely diced
- 2 clove Garlic — minced
- 100 ml White wine
- 800 ml Chicken stock — hot
- 50 g Unsalted butter
- 50 g Parmesan — grated
- 50 ml Double cream
- 3 tbsp Olive oil
- 1 tsp Fine sea salt
- 0.5 tsp Black pepper
Method
Make pesto: blend basil, pine nuts, parmesan, garlic, and lemon juice.
Slowly drizzle in olive oil while blending until smooth. Season and set aside.
Heat 2 tbsp oil in large pan. Cook onion 5 minutes until soft.
Add garlic, cook 1 minute. Add rice, toast for 2 minutes, stirring.
Pour in wine, stir until absorbed.
Add hot stock one ladle at a time, stirring constantly. Wait until absorbed before adding more.
Continue for 20-25 minutes until rice is creamy and al dente.
Meanwhile, season salmon. Heat 1 tbsp oil in frying pan.
Cook salmon skin-side down 4 minutes. Flip, cook 3 minutes. Remove.
Stir butter, cream, parmesan, and 4 tbsp pesto into risotto.
Season to taste.
Serve risotto topped with salmon and extra pesto drizzle.
Tips & Variations
- Keep stock hot in a separate pan throughout cooking.
- Stir risotto constantly for the creamiest texture.
- Don't rush the risotto - slow and steady wins.
- Toast pine nuts lightly before blending for deeper flavor.
- Leftover pesto keeps in the fridge for a week.
FAQs
- Can I use shop-bought pesto?
- Yes, but homemade is fresher and brighter. Use 100g good quality fresh pesto.
- What if I don't have arborio rice?
- Carnaroli or other risotto rice works. Don't use long grain - it won't be creamy.
- Can I make risotto ahead?
- Best fresh, but you can partially cook it, spread on a tray to cool, then finish later.
Nutrition (per serving)
| Calories | 1539 kcal |
|---|---|
| Protein | 30 g |
| Fat | 114 g |
| Carbs | 95.1 g |
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