Salmon and Pea Risotto with Parmesan Cheese

Lunch Ideas Dinner Recipes
Salmon and Sweet Pea Risotto
5 mins
preparation
45 mins
cooking
Easy
4
Servings

Salmon and Pea Risotto with Parmesan Cheese | Birds Eye

A must for fish lovers and a great meal-in-one - salmon, peas and rice are the perfect match.

Our method

  1. Pour the oil into a wide sauté pan and set over a low heat. Gently fry the diced onion until soft.
  2. Stir in the rice, making sure it is well coated in the fat. Fry for 2 more minutes, then stir in 2–3 ladles of the vegetable stock. Keep stirring regularly, adding more stock as the rice absorbs the liquid.
  3. Meanwhile poach the salmon in a little vegetable stock. Then cook the peas according to the packet instructions.
  4. After about 20 minutes all the stock will be absorbed and the rice should be cooked, with a slight bite.
  5. Now add the salmon, peas and stock from poaching the fish to the risotto. Stir in the Parmesan, finish with the butter, season and serve.

Tip!

  • Make sure you add the stock when it is still hot or it will take too long to boil and you might overcook the rice. You don't want a soggy risotto!

Ingredients

Birds Eye product(s) needed for this recipe

Garden Peas 375g

Ingredients List

200 
g
 
Birds Eye Peas
3 
tablespoons
 
olive oil
1 
onion (finely diced)
300 
g
 
risotto rice
1 
litre
 
vegetable stock
300 
g
 
salmon fillet (skinned, boned and diced)
25 
g
 
Parmesan cheese (grated)
freshly ground black pepper
30 
g
 
butter
salt

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What our consumers think

  • Lovely
    21/06/2021
    Delicious. I used oil spray and skipped the butter and parmesan at the end to keep the calories down it was still really good
    Yes, I would recommend this product to another customer