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.
Other Recipes
You might also like to try:
- smoked haddock, leek and pea risotto
- smoked salmon and prawn risotto
- fish dishes
- rice dishes
- Italian dishes
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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
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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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Salmon and Spring Vegetable Risotto
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.
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