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Salmon and pea risotto in a black bowl on a concrete surface.

Salmon and Pea Risotto

Fall in love with the deliciously zingy Salmon and Pea Risotto! This easy-to-make dish skips the wine but packs in all the creamy goodness and fresh flavours of lemon, salmon and peas. Perfect for a cosy night in or impressing your friends with not much effort!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 2 portions
Calories 642 kcal

Equipment

  • 1 Large Frying Pan

Ingredients
 
 

  • 2 salmon fillets skin on or off
  • 1 tablespoon oil like veegtable or sunflower oil
  • 1 small brown onion finely chopped
  • 1 garlic clove thinly sliced or minced
  • 130 g risotto rice like Arborio or Carnaroli
  • ½ lemon juice and zest
  • 600 ml vegetable or chicken stock hot
  • 50 g green peas thawed if frozen
  • 20 g parmesan cheese finely grated
  • 20 g butter unsalted

Instructions
 

  • Brush a frying pan with a little oil and heat over medium heat. Add the salmon fillets, seasoned with some salt and black pepper and fry on each side for 2-3 minutes until just cooked. Once cooked, set the salmon fillets aside covered in a bowl. Reserve the pan.
  • In the meantime dissolve your stock cube/ stock pot in water and keep it on the lowest heat.
  • Add a tablespoon of oil to the reserved pan. Sautee the onions for 5-6 minutes until softened over low heat. Increase the heat to medium, add the risotto rice and garlic and stir the rice until toasted and slightly translucent.
  • Squeeze the lemon onto the rice and stir to combine, then pour the first ladle of stock. Stir until the stock is fully absorbed and then add another ladelful. Keep going until your rice is almost cooked and you have approximately one small ladleful left.
  • In the meantime, tear your cooked salmon into bite-sized pieces.
  • With the last ladleful of stock, add the green peas and salmon pieces to the risotto. Stir over medium-high heat for a minute to warm through.
  • Take the risotto off the heat, stir in half of the parmesan cheese and butter, and cover the pan with a lid. Leave the risotto covered for 2-3 minutes.
  • Serve with extra parmesan and lemon zest on top!

Nutrition

Calories: 642kcalCarbohydrates: 67gProtein: 44gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 100mgSodium: 1432mgPotassium: 1076mgFiber: 5gSugar: 7gVitamin A: 979IUVitamin C: 29mgCalcium: 169mgIron: 5mg
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