Lemon and Pea Risotto with Salmon

Print Friendly and PDF

Lemon and Pea Risotto with Salmon



Yield:  2 servings (easily doubled)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


Ingredients:


2 - 6 oz fresh salmon filets, skin removed (Coho or Atlantic for a milder flavor)

1 TBSP Olive Oil for the salmon, and 1 TBSP Olive Oil for the risotto

1 shallot, minced

2 cloves garlic, minced

2-½ cups chicken stock 

½ cup Arborio rice

¼ cup dry white wine (pinot grigio is a great choice)

¼ cup grated parmesan (or dairy free parmesan)

½ cup frozen peas

1 TBSP lemon zest, some reserved for garnish

1 TBSP freshly squeezed lemon juice

1 TBSP fresh parsley plus more for garnish

½ tsp each salt and pepper

Directions:

  1. Set the salmon out of the refrigerator and the peas out of the freezer 15 minutes before you start prepping ingredients. 

  2. Warm the broth in a small saucepan set to low. 

  3. In a 3-or 4-quart saucepan, heat 1 TBSP olive oil over medium heat. Cook the onion for 4 minutes, then add the garlic for 30 seconds or until fragrant. 

  4. Stir the arborio rice into the pan and cook for 2 minutes or until the rice only has a small white dot in the center. 

  5. Add the wine and stir frequently until completely absorbed. This will take about 3 minutes.

  6. Now you are at the point that you will begin to add the warmed chicken stock one ladle at a time. Let the stock absorb before adding the next ladle of stock. Stir slowly, but constantly. This process takes about 20 minutes. You will notice the risotto becomes thicker. Once all stock is completely added and absorbed, cover the pot and remove from the heat. 

  7. Stir in the grated parmesan (or vegan parm), frozen peas, lemon juice, salt, and pepper. 

  8. Meanwhile in a separate skillet, heat the other TBSP of olive oil on medium-high heat until warm; meanwhile, season the salmon filets with salt and pepper.

  9. Sear the salmon on each side and prepare to your desired level of doneness. It will take 3-4 minutes per side depending on how you like it prepared. Once done, allow to rest, while you plate the risotto into shallow bowls. 

  10. Once the salmon is rested, top each serving of risotto with salmon, then garnish with lemon zest and fresh parsley. 

  • Serve with GF baguette bread and a salad for a beautiful and healthy meal. 

  • A glass of pinot grigio pairs perfectly with this meal. 

Buon Appetito!

 *For gluten free and dairy free, be sure to check all packages.