Creamy Pea Risotto and Salmon Recipe
Fresh and delicious salmon and pea risotto
- 2 * 125g salmon file
- 1 lemon
- 1 red onion
- 1 yellow onion
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- 3 tbsp butter
- 1 tbsp fresh dill
- 150 g uncooked arborio rice
- 30 ml Vermouth
- around 1L of vegetable stock
- 150 g frozen peas
- 1/2 cups fresh mint
- 30 g parmesan
- 1 tsp garlic powder
- 1 tsp paprika
- chili flakes to taste
- salt and pepper to taste
- chili oil to serve (optional)
- Non-stick skillet
- Oven-proof dish
Before I start telling you about this precise salmon risotto, I want to take the time and confess that I learned a lot from watching Gordon Ramsay cook. However, there is one thing that wowed me more than the rest, and that is the amazing association between peas, mint and chilis. And since I love how salmon and peas go together, I decided to combine all flavors and make this salmon and pea risotto.
Now, I know that there are plenty of types of risotto to choose from, and I also know that this is not among the traditional Italian risotto recipes. Yet, I really hope you will give this dish a chance as I am absolutely sure that it will blow your mind.
So, without further ado, let me tell you how to make risotto with salmon and peas.
- The first thing you will need to do is to start the actual risotto. So, peal your yellow onion and prepare your non-stick skillet. Heat up a tbsp of olive oil mixed with a tbsp of butter.
- Cook your finely chopped onion on medium heat until soft and translucent. This should take you around 5 minutes or so. When you reach this point, you can add the minced garlic and stir. The reason why you add the garlic at this point is that you don't want to burn it.
- After one minute, bring your stove to medium and add the rice.
- Stir and let it fry for a minute before you pour the Vermouth.
You will hear me say the word 'stir' for a disturbing amount of time from now on, and for that, I am sorry.
- Preheat your vegetable stock. You want it to be warm and not hot. Take your first ladle of stock and transfer it to the skillet. Stir and let the rice cook at low heat for around five minutes.
- You will have to repeat the process of adding a ladle of stock to your rice and stir every 5 minutes or so for about 20 minutes. Now, you may need to add more or less liquid. It really depends on the rice. Furthermore, don't wait for 5 minutes to pass. If your rice looks dry, then it's time to bring in more liquid and, of course, stir to combine.
- While this happens, give your frozen peas a quick 2-3 min boil. When ready, transfer them to a bowl full of ice water.
- Take half of the peas and place them in a blender with some salt, your mint and chili flakes.
- Pulse until you get a nice paste, then set aside.
- At this time, your 20 minutes of rice cooking should have passed. Thus, transfer your peas and mint paste over your rice and stir.
- Add one more ladle of stock, stir once more and cook everything for an extra 10 minutes.
- It's time to give your risotto recipe the creaminess it deserves. So, bring the extra 2 tbsp of butter to the skillet along with the freshly grated parmesan, the rest of the cooked peas, and salt and pepper.
- After that, stir one last time, cover the skillet and let it rest for 3 minutes.
I suggest you give it a taste before seasoning it. The stock is salty, and the parmesan is salty, so it might not need too much seasoning.
- Now, let's talk about the other part of your salmon risotto which is the salmon, of course.
However, you should work with everything at the same time so you can finish all components simultaneously. So don't wait for the rice to be cooked and ready to start the baking process. You want to make the perfect creamy salmon risotto, and overcooking your rice won't give you this experience.
- So, prepare an oven-proof dish in which you will add your sliced lemon and red onion.
- Take your salmon pieces and coat them in a tbsp of olive oil. Then sprinkle paprika, garlic powder, salt, pepper, and chopped dill.
- Place them on the prepared 'bed' of lemons and onions.
- Pour 1/2 cup of water into the dish.
- Then place it in the preheated oven at 180 degrees Celsius (350F). Let it cook for 15 minutes before taking it out, covering it with tin foil, and leaving it to rest for another two minutes. You want the internal temperature to be around 62 degrees Celsius (145F). If you have thicker pieces of salmon, just let them cook for an extra 5 minutes.
- With your salmon and rice ready, you are good to go. Divide the risotto between two plates, and top each one with a piece of salmon. If you want chili oil, sprinkle it all over the dish and serve immediately.
This is it. I absolutely love this fresh salmon risotto for its creaminess, richness, and of course, freshness. I believe it is perfect for both a weeknight dinner as well as a nice weekend evening with your loved ones.
Now, for a quick history lesson, I am almost sure that you've all heard about the original Italian parmesan risotto. Yet, do you know from which part of Italy this dish comes? Don't worry if you are clueless in this section, as I will tell you a very short story.
So, rice was introduced to Sicily during the Arab rule, which was around the 10-11 century. Even though it gradually found its way into the Northern regions of what we now know to be Italy, it took almost 800 years for the risotto to be born in Milan. Now, nobody really knows who is the real inventor of risotto. Yet, the first written recipe under this name is from 1854.
In the end, I really do hope that you will give this Creamy Pea and Salmon Recipe a try and let us know your thoughts. If you recreate it, don't forget to give us an Instagram tag so we can see the result.
Nutrition Facts / Serving
- Calories 811
- Total Fat 38 g
- Cholesterol 57 mg
- Sodium 1068 mg
- Potassium 452 mg
- Total Carbohydrate 92 g
- Sugars 10 g
- Protein 23 g