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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Cook’s Tips:
- 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.
Recipe Variations:
- 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.
FAQs
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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Let's Make Easy Salmon and Pea Risotto
Ingredients
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
To finish:
- ¼ cup grated Parmesan cheese or Romano cheese plus more for serving (optional)
- 2 tablespoons butter
- a good handful of fresh parsley chopped
Instructions
- 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.
Tips + Notes
- 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,
Sarah says
This was delicious and so easy! I literally have not made risotto since my first child was born (8 years ago) because I had no desire to stand around stirring the whole time, so thank you so much for showing me that this was not necessary! I’m looking forward to checking out more of your recipes.
Erren's Kitchen says
I’m so glad you enjoyed this, no one wants to stand at the stove! I love a success story 🙂 Thank you!
Sue Cooke says
Just wondering if long grain rice can be used instead of risotto rice? As we are in lockdown I can’t get any risotto rice at the moment but would like to try this as a dufferent way to have salmon. Any advice would be wonderful thank you x
Erren Hart says
Hi Sue, You can use long grain rice, just change the stock measurement to go along with the instructions on the box.
Amy Causley says
Absolutely delicious and so easy.
Erren's Kitchen says
So glad you enjoyed this Amy 🙂
Lilla Gyarmati says
This is the 4th time I made this risotto for the family, and it’s one of our most loved dishes now! Everyone loved it, my not-easy-to-please husband was the first to comment how great it was and he just couldn’t get enough of it 🙂
Erren's Kitchen says
This is exactly why I do this, your comment has made my day! Thank you 🙂
Darcy says
We loved it so delicious and simple! Thankyou
Erren's Kitchen says
So glad you enjoyed it!
Christina G says
This is easy and delicious! My whole family thoroughly enjoyed this. There were no leftovers. Wonderful! Looking forward to making it again real soon!
Erren's Kitchen says
Hi Christine, I love to hear this! Thank you
Lisa says
This is sooooo nice and easy, my son loved it ! I added a few prawns as well. This is now a family fav, poaching the Salmon is just genius ….
Thank you so much for sharing ☺️☺️
Erren Hart says
You’re quite welcome! Thanks for the great feedback!
Noname Noname says
Very nice. Liked it.
Toni says
OMG I’m of Italian origin and was always told to cook risotto chained to the stove, lol. This was so easy and tasted devine, you’ve changed the way I will cook future risottos…thank you! 😁
Erren's Kitchen says
Wow, what feedback Toni, thank you, I’m glad you enjoyed it!
Lana says
Perfect. So easy. This is a go to for me now.
Erren's Kitchen says
It is mine too, Lana, I’m glad you enjoyed it!