Salmon and Pea Risotto
10m
prep time
30m
total time
Easy
level
10
ingredients
Try our family-friendly and immensely satisfying salmon and pea risotto.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Set a wide based, large pan over a low-medium heat. Add half of the butter, the garlic and diced onion. Fry gently for 2-3 minutes then add the arborio rice. Coat the rice well in the butter, garlic and onion mixture. At this stage, you may want to add the white wine to the rice, but it's entirely optional.
Step 3
Next add the hot stock a ladle at a time, stirring often until almost all of the stock has been absorbed. This will take about 17 minutes
Step 4
Meanwhile, season the salmon fillets, place on a lined baking tray and bake for 8-10 minutes, until just cooked
Step 5
When you have about a ladleful of stock left, add it to the rice along with the peas. Continue to cook for a further few minutes until all the stock has been absorbed and the peas have defrosted.
Step 6
Add grated parmesan, the remaining butter and season to taste. Stir until the risotto is thick and creamy. To serve, divide the risotto between your chosen plates, place the salmon on top and serve.
- Ingredients
- Based on 4 servings
-
1 Brown Onion, finely diced 1 x Sainsbury's Onions Loose -
60g Parmesan, finely grated 1 x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
200ml White Wine, approx. 1 x Sainsbury's House Sauvignon Blanc White Wine (Small bottle) 18.7cl -
300g Arborio Risotto Rice 1 x Sainsbury's Arborio Risotto Rice 500g -
250g Peas 1 x Stamford Street Co. Peas 850g -
4 Salmon Fillets 1 x Sainsbury's Skin on ASC Scottish Salmon Fillets x4 480g -
800ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g -
Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g -
50g Unsalted Butter, cubed 1 x Sainsbury's British Butter, Unsalted 250g -
2 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
Products and prices from