This recipe for Easy Salmon and Pea Risotto requires no constant stirring. Poached Salmon makes a delicious addition to this quick and easy, one pot dish with frozen peas and fresh herbs, it’s ready in 30 minutes.
I love risotto, but God, do I hate making it! All the stirring and ladling stock into the pan is just plain exhausting! But since finding a way to make it that cuts out all that fuss, I don’t mind cooking it at all. This method is so much easier and although a trained chef may see a difference, nobody I have served it to seems to. If anything, they always ask for the recipe!
This dish is a comforting and delicious. The best part is that it’s so easy, you can have risotto any night of the week!
Here’s how you make it:
In a large pan, saute onions 2 tablespoons of butter until they are cooked and soft but not browned.
Add the garlic and cook for another minute.
Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice. Stir in the stock, lemon zest, lemon juice, and seasoning.
reduce the heat, stir and leave to cook covered 15-18 minutes (until the rice is just under cooked)
Meanwhile, poach the salmon in some stock for about five minutes.
Once the rice is just under cooked, add the frozen peas and cook until the rice is tender.
Bread up the salmon and add it to the rice, stir in the Parmesan (if using), finish with the butter, season and serve.
- When poaching the salmon, poach it until it’s just under cooked. It will finish cooking when it’s added to the risotto.
- For a extra kick of flavor, try added just a touch of fresh mint at the end.
- If you don’t like using Parmesan cheese with fish, try adding a couple of tablespoons of Mascarpone instead.
This isn’t the first quick and easy risotto I’ve made so if you love risotto, why not try one of these recipes too.
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Easy Salmon and Pea Risotto
There's no tedious stirring with this Risotto - just throw it all together and simmer until creamy and delicious!
For the risotto:
- 4 Tablespoons Olive Oil
- 1 Medium Onion Chopped
- 2 Cloves Garlic finely chopped or thin sliced
- 2 cups Risotto Rice
- 1 cup dry white wine
- 4 cups Chicken Stock or fish stock
- the zest of 1/2 a lemon
- 2 tablespoons lemon juice
- 1 cup frozen peas
For the Salmon
- 2 skinless salmon fillets 6 ounces each and about 1 inch thick
- 2 cups vegetable stock
- salt and pepper to taste
- 1/4 cup grated Parmesan Cheese or Romano cheese plus more for serving (optional)
- 2 tablespoons Butter
- a good handful fresh parsley chopped
In a large pan, saute the onions 2 tablespoons of olive until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just under cooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
While the rice cooks, Bring the stock for the salmon to a boil; Add the salmon, reduce to a simmer, cover, and cook 5 minutes (until just under done. It will finish cooking in the risotto). Once done, break up the salmon to your liking.
When the rice is just under cooked, add the peas, stir and cook until the rice is done.
Add the chopped parsley, the butter, and grated cheese. Mix together, add the salmon and season to taste before serving.