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Salmon and Sweet Pea Risotto

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
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A must for fish lovers and a great meal-in-one - use whatever fish you have
'
Preparation time
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 200 g Birds Eye Peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 3 tablespoons olive oil
  • 1 onion (finely diced)
  • 300 g risotto rice
  • 1 litre vegetable stock
  • 300 g salmon fillet (skinned, boned and diced)
  • 25 g Parmesan cheese (grated)
  • freshly ground black pepper
  • 30 g butter
  • salt

Preparation

  1. Pour the oil into a wide sauté pan and set over a low heat. Gently fry the diced onion until soft.
  2. Stir in the rice, making sure it is well coated in the fat. Fry for 2 more minutes, then stir in 2–3 ladles of the vegetable stock. Keep stirring regularly, adding more stock as the rice absorbs the liquid.
  3. Meanwhile poach the salmon in a little vegetable stock.
  4. Cook the peas according to the packet instructions.
  5. After about 20 minutes all the stock will be absorbed and the rice should be cooked, with a slight bite.
  6. Now add the salmon, peas and stock from poaching the fish to the risotto. Stir in the Parmesan, finish with the butter, season and serve.

Tags

Fish
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