Squash and Salmon Risotto
September 18th, 2025A Colorful Fall Risotto With Flaked Salmon
Autumn settles into Tutka Bay with a quiet steadiness. The long light of summer shortens, and the forest edges turn the color of copper and flame. In our lodge kitchen, we lean toward dishes that mirror the season: comforting, colorful, and anchored in the harvest. Wild salmon is still abundant, and winter squash appears in the Homer farmers’ markets, bright and ready for the table.
We often choose red kuri squash for this dish because the skin is so tender it doesn’t need peeling, and its vivid orange blends beautifully into the rice. Any delicate winter squash — delicata, acorn — will work. The risotto becomes a velvety base for flakes of roasted salmon, crisp sage, and the nutty bite of Parmesan. It feels like eating the last golden evening of fall.
The risotto is best enjoyed right away, with the contrast of creamy rice, sweet squash, rich salmon, and fragrant sage in every bite.
About the chef: Chef Mandy Dixon is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.
Squash and Salmon Risotto
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
45 minutes
Total time
60 minutes
Yield
4 servings
Ingredients
- 5 (6 oz.) portions wild salmon
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced or pressed
- Freshly ground black pepper, to taste
- 1 small red kuri squash (about 1 ½ pounds), scrubbed and cut into ½-inch cubes
- 1½ cups Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth (32 oz,), kept warm
- 1 cup water, warm
- 3 tablespoons unsalted butter, diced (cold or at room temperature)
- 1 cup freshly grated Parmesan cheese (about 2½ oz,)
- 1 teaspoon salt, plus more to taste
- Pinch of red pepper flakes (optional)
- A few sprigs fresh thyme (for roasting the salmon)
- 16-20 fresh sage leaves
Instructions
1. Preheat oven to 375F for roasting the salmon later.
2. In a large, wide saucepan or pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook gently, stirring, until it becomes soft and translucent. Stir in the garlic and a pinch of red pepper flakes (if using). Sauté for about 30 seconds, until fragrant.
3. Stir in the cubed red kuri squash. Cover the pan and let the squash cook in its own moisture for about 5 minutes, stirring occasionally, until it begins to soften. Uncover and use a wooden spoon or a potato masher to mash the squash in the pan into a rough puree. (It’s okay if some small chunks remain; this will give the risotto texture and color.)
4. Add the rice to the pan with the squash mixture. Stir well to coat the rice grains with the oil and squash. Cook for 1-2 minutes, stirring constantly, until the rice becomes slightly translucent at the edges (do not let it brown).
5. Pour in the white wine. Cook, stirring, until the wine is almost completely absorbed by the rice.
6. Ladle in the warm vegetable broth about 1 cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue adding broth gradually and stirring. After you have added all 4 cups of broth, continue with the 1 cup of warm water in the same way, adding as needed. Cook until the rice is creamy and tender but still has a slight al dente bite, about 18-20 minutes from the first addition of liquid. (You may not need the entire cup of water; use just enough to get the right consistency. The risotto should be loose and should ripple when you shake the pan.)
7. Place the salmon fillet on a prepared baking sheet. Rub the salmon with the remaining tablespoon of olive oil. Season the fillet generously with salt and pepper. Scatter a few sprigs of fresh thyme over the fish. Roast the salmon in the preheated oven until it is just cooked through and flakes easily with a fork. This will typically take about 8-10 minutes, depending on the thickness of the fillet. Once done, remove the salmon from the oven and let it rest for a few minutes. Use a fork to break the roasted salmon into large, bite-size flakes.
8. In a small skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat (you can also use a bit of butter for extra flavor, if desired). When the oil is hot, add the sage leaves in a single layer (you may need to do this in batches). Fry for 20-30 seconds on each side, or until the sage leaves turn crisp and darker at the edges. Use tongs or a slotted spoon to remove the fried leaves to a paper-towel-lined plate and set aside.
9. When the rice is cooked to your liking and has a creamy consistency, turn off the heat. Add the diced butter and the grated Parmesan cheese to the risotto. Stir vigorously until the butter melts and the cheese is fully incorporated, resulting in a rich, silky texture. Stir in the 1 teaspoon salt (or to taste) and season with freshly ground black pepper. Taste and adjust the seasoning; if you want more heat, you can add another pinch of red pepper flakes.
10. Spoon the hot squash risotto into warm bowls. Top each serving with generous flakes of the roasted salmon. Garnish with the crispy sage leaves. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
