How To Make Risotto Salmon Recipe

This seared salmon with lemon risotto is an elegant main course perfect for entertaining or if you are spending date night at home.

How to make risotto salmon recipe. With a solid formula like the one below you ll be able to tackle any risotto recipe and have a gorgeous meal on the table in about 30 minutes. A creamy risotto and a crispy seared salmon fillet all coming together with plenty of lemon parsley and black pepper. Serve with homemade garlic bread for a simple weeknight meal. It s ready in 30 minutes.

Reduce the heat and add the risotto stirring for a few minutes until it s heated through. Poached salmon makes a delicious addition to this quick one pot dish with frozen peas and fresh herbs. I halved it for 2 and a little bit portions and used 100g smoked salmon. I love risotto but god do i hate making it.

In a separate pan heat the oil and 1 small knob of butter over a low heat add the onions garlic and celery and fry gently for about 15 minutes or until softened but not coloured. This quick and easy recipe of salmon and pea risotto is healthy but extremely tasty with a creamy texture leaving whoever s eating this wondering if its come straight out of a restaurant. Cover and bake for 45 minutes until most of the liquid is absorbed and the. I cooked the salmon in the oven instead of on the stove.

Brushed each filet with a little bit of olive oil sprinkled salt and pepper on top and baked it at 425 for about 10 mins. All the stirring and ladling the. This recipe for easy salmon and pea risotto requires no constant stirring. To reheat risotto on the stovetop bring stock or water to a boil.

Start with 1 4 cup of liquid for 1 cup of risotto and add a little more liquid if needed. 32 ounces unsalted chicken stock warmed you can also substitute vegetable broth or stock 1 tablespoon unsalted butter. I added a little bit of lemon juice to the risotto just to give it a bit more flavor. Finely grate the parmesan.

With this simple recipe you can create this restaurant quality dish easily at home. Place the rice and 4 cups of the chicken stock in a dutch oven such as le creuset. I added a leek with the onion used butter instead of oil dried mixed herbs instead of parsley half fat cream cheese instead of marscapone a full lemon zest despite halving the rest of the ingredients and squeezed 1 4 of lemon on top with guests being able to squeeze a further lemon segment after. In the microwave add 1 tablespoon of butter and splash of white wine or water.

Peel and finely chop the onion and garlic trim and finely chop the celery. Preheat the oven to 350 degrees.