This recipe for Easy Salmon and Pea Risotto requires no constant stirring. Poached Salmon makes a delicious addition to this quick one-pot dish with frozen peas and fresh herbs. It’s ready in 30 minutes.
Serve with Homemade Garlic Bread for a simple weeknight meal.
I love risotto, but God, do I hate making it! All the stirring and ladling the stock into the pan is just plain exhausting!
But I’m going to let you in on a little secret – Despite what every Italian cook will tell you, you don’t need to chain yourself to the stove to make a beautiful risotto.
This foolproof method for making risotto is so much easier and although a trained chef may see a difference to the classic version, nobody I have served this to has.
If anything, anyone who’s tasted this amazing recipe has always asked for the recipe!
Why this recipe works:
- The creamy lemon and garlic-scented risotto are complemented perfectly by the poached salmon and peas.
- There’s no constant stirring involved making this a very quick and easy recipe.
- It’s a filling and affordable dish that you could have any night of the week!
Here’s how you make this Easy Salmon and Pea Risotto:
In a large pan, saute onions in 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 to the rice, onions, and garlic. Allow the wine to reduce it until nearly all of the liquid is absorbed into the rice. Add the stock.
Add lemon zest, lemon juice, and seasoning.
Reduce the heat, stir and leave the risotto to cook covered 15-18 minutes (until the rice is just undercooked)
Meanwhile, poach the salmon in some stock for about five minutes.
Once the rice is just undercooked, add the frozen peas.
Cook until the rice is tender. Add the chopped parsley and the butter.
Followed by the grated Parmesan cheese.
Break up the salmon and add it to the rice.
Taste and season before serving.
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- When poaching the salmon, poach it until it’s just undercooked. It will finish cooking when it’s added to the risotto.
- Be careful not to overcook the rice or it will be soft and unpleasant to eat.
- Always use Arborio rice – It has a higher starch content which is what gives it the creamy consistency.
- Don’t be afraid of frozen salmon – If it’s been vacuum packed and the label says that it was flash-frozen immediately after harvest, it may taste fresher than the fish behind the counter.
- Swap out the salmon for shrimp and you’ll have a whole new dish.
- If you don’t like using Parmesan cheese with fish, try adding a couple of tablespoons of Mascarpone instead.
- Asparagus makes for a great substitution if you don’t like peas.
- No wine in the house? You can use dry white vermouth instead.
Can I freeze this recipe? I would avoid freezing risotto. It’s not a dish that thaws and re-heats well.
How do you store leftovers? Just store it in an airtight container and it will be good for up to three days.
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For the risotto:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic , finely chopped or thinly sliced
- 2 cups risotto rice
- 1 cup dry white wine
- 4 cups chicken stock, or fish stock
- ½ lemon, zested
- 2 tablespoons lemon juice
- 1 cup frozen peas
For the salmon:
- 2 cups vegetable stock
- 2 skinless salmon fillets, 6 ounces each and about 1 inch thick
- salt and pepper, to taste
- ¼ cup grated Parmesan cheese, or Romano cheese plus more for serving (optional)
- 2 tablespoons butter
- a good handful of fresh parsley, chopped
- In a large pan, saute the onions 2 tablespoons of olive until and two tablespoons of butter 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 undercooked (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 fillets, reduce to a simmer, cover, and cook 5 minutes (until just underdone. It will finish cooking in the risotto). Once done, break up the salmon to your liking.
- When the rice is just undercooked, add the peas, stir and cook until the rice is done.
- Add the chopped parsley, the butter, and grated Parmesan cheese. Mix together.
- Add the salmon and season to taste before serving.
- When poaching the salmon, poach it until it's just under-cooked. It will finish cooking when it's added to the risotto.
- Be careful not to overcook the rice, or it will be mushy and unpleasant to eat,