Salmon and Pea Risotto
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 1x Sainsbury's Onions Loose -
50g Unsalted Butter, cubed 1x Sainsbury's British Butter, Unsalted 250g -
300g Arborio Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
60g Parmesan, finely grated 1x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
200ml White Wine, approx. 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
250g Peas 1x Stamford Street Co. Peas 850g -
4 Salmon Fillets 1x Sainsbury's Skin on ASC Scottish Salmon Fillets x4 480g -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
800ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g