Close-up photo of red bowl containing white rice topped with red tomato, green spinach leaves, white chunks of feta cheese and a golden-brown salmon fillet.

Tuscan Salmon & Mushroom Risotto With Feta Cheese



This recipe for Tuscan salmon & mushroom risotto with feta cheese is actually fairly common. However, like most recipes involving a sauce, it never produces enough. I end up lacking enough sauce for multiple servings. I have modified and added some additional ingredients to add my own flair and to make sure there is enough sauce so that 4-6 servings can be made without leaving the rice dry.

This is a delicious and quick dinner recipe that is tasty and healthy. I’ve made it multiple times and is one of my go-to favorites. It only takes about 30 minutes to prepare and make (remember to put your rice on before you start so it can cook while you are preparing the sauce and fish). It is also a colorful dish with red tomatoes, green spinach, and white feta against the golden-brown salmon fillet.

Tuscan Salmon & Mushroom Risotto with Feta Cheese Recipe


  • 2 salmon fillets
  • 2 cloves minced garlic
  • 2 cups heavy cream (or 1⅓ cups milk & ⅔ cup melted butter)
  • 1 cup chicken broth
  • 1 tbsp Italian seasoning
  • 1 handful or fresh spinach (torn or about ½ of a 16oz can of spinach leaves, drained)
  • A couple handfuls of cherry tomatoes or 16oz can of sun-dried or diced tomatoes
  • 8oz package of fresh or canned mushrooms (drained, sliced)
  • 1 cup rice (can be Arborio or your favorite variety)
  • feta cheese
  • salt
  • pepper


  • Prepare rice as directed and to taste – I use a rice cooker that generally takes about 30 minutes to cook
  • Season with oil and heat large skillet to medium-high
  • Pat-dry salmon fillets and season with salt & pepper
  • Add salmon fillets skin-side down and brown 3 minutes each side, set aside
  • Add mushrooms and saute to taste, set aside
  • Add garlic and tomatoes and saute 1-2 minutes
  • Add cream, broth, Italian seasoning and mushrooms and bring to a boil
  • Reduce heat and simmer 5-10 minutes
  • Add spinach and simmer an additional 1-2 minutes
  • Turn off heat and add fillets, let sit for a couple minutes to cook fillets further, if desired
  • Add rice to bowl, pour Tuscan sauce over, add fillet and top with additional sauce as desired
  • Top with feta cheese to taste, if desired, and enjoy


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