Lemony pea and rocket risotto with salmon steaks

  • Serves 2
  • Hands on time 35 mins
  • Easy
The lemony pea and rocket risotto adds a simple citrus tang to this salmon fillet recipe.

Nutritional info per serving

  • Calories891kcals
  • Fat37g (16.5g saturated)
  • Protein47g
  • Carbohydrates89g (5.2g sugars)
  • Salt2.2g

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


  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. 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. 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.
  • Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.
  • Serve a good white Burgundy with this elegant dish – Chablis, for example.

From August 2004

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