Lemony pea and rocket risotto with salmon steaks

Name: Lemony pea and rocket risotto with salmon steaks
Prep time: 35 min
Total time: 35 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 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 sustainably-sourced salmon fillets

Easy
August 2004

Easy
August 2004

Serves 2
Hands on time 35 mins

The lemon-scented pea and rocket risotto adds a lovely citrus twist to this simple salmon fillet recipe. It would also work well with some firm, white fish.

For something a little different, give these lemon risotto cakes with smoked salmon a go.

Gluten-free recipes

Nutrition: per serving

Calories: 891kcals
Fat: 37g (16.5g saturated)
Protein: 47g
Carbohydrates: 89g (5.2g sugars)
Salt: 2.2g

Nutrition: per serving

Calories: 891kcals
Fat: 37g (16.5g saturated)
Protein: 47g
Carbohydrates: 89g (5.2g sugars)
Salt: 2.2g

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Ingredients

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 sustainably-sourced salmon fillets

Ingredients

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 sustainably-sourced salmon fillets

Method

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.
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.
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.

Method

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.
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.
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.

delicious. tips

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

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Will Haryson says:

30th Mar 2020 at 9:48 am

Our family are really love this recipie! It’s tasty!

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Lynn Reeve says:

5th Feb 2016 at 7:01 am

We loved this recipe and scored it 8/10. It did need more lemon to give the flavour from the title lemony pea. The recipe would also benefit from giving detail for the salmon fillets, aka what size and whether it should be skinned or not. We will be repeating it

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Gwenda Jones says:

23rd Jun 2015 at 2:20 pm

I love this recipe because it’s easy, simple, and does me good. Salmon is my favourite fish, which I eat at least twice a week, (because I live alone and fillets are usually sold in pairs!) All the ingredients are immediately available in my cupboard or fridge-freezer, except fresh rocket, and I can buy this on any shopping trip. I’m cooking it for lunch today.

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