Salmon and Pea Risotto Recipe

Name: Salmon and Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 cups clam broth or fish stock; 1 tablespoon olive oil; 1/2 large onion, finely chopped; 1/2 teaspoon minced fresh garlic or minced garlic in oil; 1 cup arborio rice; 1/2 cup dry white wine; 1 cup canned plum tomatoes or very ripe fresh chopped plum tomatoes; 1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves; 2 teaspoons fresh marjoram or thyme or 1/2 teaspoon dried; 10 ounces salmon fillet, cut in cubes; 1 cup fresh or frozen peas; Freshly ground black pepper to taste

Servings: persons

3 to 4 cups clam broth or fish stock
1 tablespoon olive oil
1/2 large onion, finely chopped
1/2 teaspoon minced fresh garlic or minced garlic in oil
1 cup arborio rice
1/2 cup dry white wine
1 cup canned plum tomatoes or very ripe fresh chopped plum tomatoes
1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves
2 teaspoons fresh marjoram or thyme or 1/2 teaspoon dried
10 ounces salmon fillet, cut in cubes
1 cup fresh or frozen peas
Freshly ground black pepper to taste

1
Bring broth or fish stock to boil.
2
Heat oil in a heavy-bottomed pot in which rice will be cooked.
3
Saute onion and garlic in pot until it begins to soften, but not color.
4
Add rice and stir to coat well.
5
Stir in wine and cook over high heat, stirring, until wine is absorbed.
6
Add tomatoes, with the herbs, stirring until liquid evaporates.
7
Stir in the heated broth one cup at a time.
8
Stir often, until liquid is absorbed.
9
Repeat, stirring, until just before rice is ready.
10
Rice is cooked when it is creamy but firm in the center.
11
With the last liquid addition, stir in the salmon, cooking until salmon is almost ready.
12
Then stir in peas and cook until most of liquid is absorbed and peas are heated through.
13
Season with pepper.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 to 4 cups clam broth or fish stock, 1 tablespoon olive oil, 1/2 large onion, finely chopped, 1/2 teaspoon minced fresh garlic or minced garlic in oil, and more.

Yes, Salmon and Pea Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Pea Risotto

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