Lemony pea and rocket risotto with salmon steaks recipe

By Kate Belcher

  1. Serves 2
  2. Ready in 35 minutes
  3. Rating

Add some tang to a simple salmon fillet by adding a citrus-infused risotto.

tried and tested
Lemony pea and rocket risotto with salmon steaks

Ingredients

  1. 40g butter
  2. 1 onion, chopped
  3. 200g risotto rice
  4. 100ml white wine
  5. Finely grated zest of 1 lemon
  6. 750ml-1 litre hot vegetable stock
  7. 100g frozen peas
  8. 50g bag wild rocket leaves
  9. 25g Parmesan, grated, plus shavings to serve
  10. 2 fresh salmon fillets

Method

  1. 1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.
  2. 2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender – about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.
  3. 3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

Nutritional info

Per serving: 891kcals, 37g fat (16.5g saturated), 47g protein, 89g carbs, 5.2g sugar, 2.2g salt

Chef's tip

Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.

Wine Recommendation

Serve a good white Burgundy with this elegant dish – Chablis, for example.

Comments

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sonz1006

July 26

I love risotto - Queen of mixing the ingredients, this one is amazing.

kathrynwoof

May 9

...And thanks gals for coming over! It was easy to cook, and easy to just keep stirring away whilst chatting and drinking wine!

babs

May 8

Went to my friend Kath's last night and she made this dish. She told me she rarely cooks but you wouldn't know - it was fantastic!! Thanks Kath, and thanks delicious!

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