Salmon On Lemon And Herb Risotto – a delicious recipe with Buttery, onion, arborio rice, chicken stock, white wine, frozen peas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat the 25g (1oz) Flora Buttery or 2 tablespoons Flora Cuisine and saute the onion until soft. Add the rice and stir until well coated with the spread.
2
Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used.
3
Add peas for last 3 minutes of cooking time and finally stir in lemon and herbs.
4
While the risotto is cooking, place each salmon fillet on a square of foil and top with remaining spread and lemon juice. Fold up and cook in preheated oven 180u00b0C, 160u00b0C fan, gas mark 4 for around 15 minutes or until cooked.
5
Serve the fish on top of the risotto and garnish with fresh herbs and wedges of lemon.
792
kcal
Calories
26
g
Fat
54
g
Carbs
82
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 7/8 ounce Flora Buttery or 2 tbsps Flora Cuisine, 1 onion finely chopped, 1 1/8 cups arborio rice, 3 cups chicken stock, and more.
Yes, Salmon On Lemon And Herb 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
