This salmon and spring vegetable risotto recipe is one of my own! I love risotto and salmon is also a favourite. The spring vegetable risotto is topped with a pan fried salmon fillet rather than the salmon going through the rice.
The end result is a delicious creamy vegetable risotto topped with a salmon fillet that should be tender and flake easily - delicious!
Tips
- I used a 500g half side of salmon when I first made this dish. Just cut it into 4 equal(ish) pieces before pan frying.
- Omit the salmon and add another vegetable (eg: purple sprouting broccoli, spring greens, courgette) for a vegetarian risotto.
- This salmon and spring vegetable risotto recipe is easily adapted if you’re cooking for less or more people.
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- smoked haddock, leek and pea risotto
- smoked salmon and prawn risotto
- fish dishes
- rice dishes
- Italian dishes
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CHRISTMAS RECIPES
On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!
Ingredients
- 4 salmon fillets (weighing approx. 125g each) (see Tips)
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- a pinch of salt
- 2 cloves garlic, crushed
- 300g risotto rice
- 90ml white wine
- 750ml vegetable stock (made using 1.5 stock cubes or pots)
- 250g asparagus, trimmed and cut into 3cm lengths
- 100g frozen peas or petit pois, defrosted in hot tap water then drained
- 40g butter
- 60g freshly grated parmesan cheese, plus extra to serve
- lemon wedges, to serve
Instructions
- Put the salmon fillets on a plate and season with salt and freshly ground black pepper. Set aside until you’re ready to cook the salmon at Step 4.
Make the risotto:
- In a large saucepan, heat 1 tbsp of the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, and after another 2 minutes, add the rice. Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high. You must keep the rice moving. After 2 or 3 minutes it will start to look translucent and may crackle a bit, and that’s ok. Add the wine and keep stirring as it hits the pan. It will sizzle while the alcohol evaporates.
- Once the wine seems to have cooked into the rice, add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes (see Step 1 below within 'Finish the risotto' regarding timing for adding the asparagus and peas).
Cook the salmon:
- After the risotto has been cooking for 5 minutes, heat a large frying pan over a high heat and add the other tbsp of olive oil. Cook the salmon skin side down for 3 minutes, then turn over and cook for 30 seconds to 1 minute, depending on the thickness of your fillets. Once finished cooking, turn the salmon back onto the skin side – set the pan aside for the fish to rest while you finish cooking the risotto.
Finish the risotto:
- After the risotto has cooked for 10 minutes, add the asparagus pieces and peas. Keep on adding the stock until the rice is soft but with a slight bite.
- Remove from the heat and add the butter and parmesan, stir gently and check the seasoning, adding salt and black pepper, to taste. Garnish with the extra grated parmesan.
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8 FESTIVE SIDES
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Salmon and Spring Vegetable Risotto
Delicious creamy vegetable risotto topped with a salmon fillet that should be tender and flake easily.
Ingredients
- 4 salmon fillets (weighing approx. 125g each) (see Notes)
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion finely chopped
- a pinch of salt
- 2 cloves garlic crushed
- 300g risotto rice
- 90ml white wine
- 750ml vegetable stock (made using 1.5 stock cubes or pots)
- 250g asparagus trimmed and cut into 3cm lengths
- 100g frozen peas or petit pois defrosted in hot tap water then drained
- 40g butter
- 60g freshly grated parmesan cheese plus extra to serve
- lemon wedges to serve
Instructions
- Put the salmon fillets on a plate and season with salt and freshly ground black pepper. Set aside until you’re ready to cook the salmon at Step 4.
Make the risotto:
- In a large saucepan, heat 1 tbsp of the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, and after another 2 minutes, add the rice. Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high. You must keep the rice moving. After 2 or 3 minutes it will start to look translucent and may crackle a bit, and that’s ok. Add the wine and keep stirring as it hits the pan. It will sizzle while the alcohol evaporates.
- Once the wine seems to have cooked into the rice, add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes (see Step 1 below within 'Finish the risotto' regarding timing for adding the asparagus and peas).
Cook the salmon:
- After the risotto has been cooking for 5 minutes, heat a large frying pan over a high heat and add the other tbsp of olive oil. Cook the salmon skin side down for 3 minutes, then turn over and cook for 30 seconds to 1 minute, depending on the thickness of your fillets. Once finished cooking, turn the salmon back onto the skin side – set the pan aside for the fish to rest while you finish cooking the risotto.
Finish the risotto:
- After the risotto has cooked for 10 minutes, add the asparagus pieces and peas. Keep on adding the stock until the rice is soft but with a slight bite.
- Remove from the heat and add the butter and parmesan, stir gently and check the seasoning, adding salt and black pepper, to taste. Garnish with the extra grated parmesan.
Notes
- I used a 500g half side of salmon when I first made this dish. Just cut it into 4 equal(ish) pieces before pan frying.
- Omit the salmon and add another vegetable (eg: purple sprouting broccoli, spring greens, courgette) for a vegetarian risotto.
- This salmon and spring vegetable risotto recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
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