Salmon pea risotto
Rated 4.0 stars by 1 users
Cuisine
Italian
Author:
Twisted chef
Servings
4
Super simple. Very tasty! A classic Italian risotto with a nice fresh twist. If you want to impress someone with a colorful and tasty meal, that is somewhat easy to make, this is the one!
Ingredients
- Sockeye salmon with skin
- 300 gr risotto rice
- Vegetable stock (cubes are fine)
- Glass of white wine
- 1 - 2 shallots
- 1 - 2 celery sticks
- 2 knobs of butter
- Olive oil
- 500 gr frozen peas (200 gr for a purée)
- 60 gr parmesan cheese
- Lemon
- Salt
- Pepper
- Fresh mint
Directions
Mince the shallot, finely chop the celery sticks, bring your stock to a simmer and put the peas for the puree in some water to defrost.
- Make a paste out of the peas in a blender with salt, pepper, some mint and a bit of stock.
- Sautee the shallot and celery stick in butter or oil before toasting the rice for some minutes with it. Deglaze the pan with the white wine and let it evaporate.
- Now slowly add in the stock and be careful not to let the rice pan boil. When almost done, stir in the pea paste and frozen peas, Heat through.
- Turn off the heat and add some lemon juice, grated parmigiano, the butter, salt and pepper. Let this sit for a few minutes, this will make the perfect creamy risotto!
- For the salmon, slice in filets, tap dry and season both sides with salt and pepper.
- Heat olive oil in a pan and sear the salmon skin side down until crispy. Flip and give the top side a quick sear, careful not to overcook the salmon.
- Plate the risotto with the salmon on top, some grated parmigiano, lemon zest, salt, pepper and optional some mint. Don’t forget a nice glass of wine and enjoy!