A restaurant-worthy salmon risotto, super-creamy and flavoured with sweet onions and citrusy dill and lemon. Perfect for a main meal or served as a starter with a smaller portion.
The default recipe makes one main meal
- 1 salmon fillet, around 130g / 4.5oz
- 1 tsp olive oil
- 1/2 onion, diced
- 100g / 3.5oz risotto rice
- 60ml / 1/4 cup dry white wine
- 250ml / 1 cup vegetable stock
- 1 tsp lemon juice
- 75g / 2.6oz frozen peas, thawed
- 15g / 2 tbsp finely grated parmesan
- couple of sprigs of dill, finely chopped (plus a little extra for garnish)
- Preheat the oven to 200C/400F.
- Place the salmon fillet on a slightly oiled baking tray and season with salt and pepper. Bake in the oven for 12-15 minutes.
- Heat the olive oil in a saucepan over medium-high heat until hot. Add the onion and sweat for around 5 minutes until softened and slightly translucent. If it starts to brown then the pan is likely too hot so reduce the heat a little.
- Add the risotto rice to the pan and stir. Toast for 1 minute before adding the wine and lemon juice.
- Add the stock, a ladleful at a time and allow each addition to fully be absorbed before adding the next. You may want to reduce the heat slightly if it is cooking above a light simmer.
- Once you’ve added all the stock add the peas to the pan. Cook for a further 5-10 minutes on medium-low heat.
- Stir in the parmesan and dill. Flake the cooked salmon with 2 forks and stir into the risotto.
- Serve with some extra wedges of lemon and a sprinkle of dill over the top.
- Use freshly grated parmesan, rather than pre-grated – as the pre-packaged stuff has emulsifiers that make it harder to melt
- Skin-on or skin-off salmon both work fine (just don’t add the skin to the risotto after flaking)
- You can alternatively pan fry the salmon and place on top of the risotto
- Category: Dinner
- Method: Hob
- Cuisine: Italian
- Serving Size: 1
- Calories: 720
- Fat: 13.5g
- Carbohydrates: 93g
- Protein: 40g
Keywords: risotto, salmon, italian, rice, dinner, starter, appetiser, peas