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Salmon Pea and Dill Risotto

Salmon Pea and Dill Risotto

Imagine a luxurious dish that combines the rich, buttery texture of perfectly cooked salmon with the creamy, comforting embrace of Italian risotto. This Salmon Pea and Dill Risotto isn't just a meal—it's a gourmet experience that transforms simple ingredients into a symphony of flavors that will transport you straight to the coastal regions of Italy. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your dinner game with its elegant simplicity and irresistible taste.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 1 cup Arborio rice
  2. 4 cups vegetable broth
  3. 1 cup fresh peas
  4. 1/2 cup white wine
  5. 1/2 cup grated Parmesan cheese
  6. 1 lb salmon fillet
  7. 2 tbsp fresh dill, chopped
  8. Salt and pepper to taste
  9. Olive oil for cooking

Instructions

  1. Begin by gathering all your ingredients: Arborio rice, vegetable broth, fresh peas, white wine, grated Parmesan cheese, salmon fillet, fresh dill, salt, pepper, and olive oil.
  2. In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling, as you will be adding it gradually to the risotto.
  3. In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the Arborio rice and toast it for about 2-3 minutes, stirring frequently until the rice is slightly translucent.
  4. Pour in the white wine and stir continuously until it has mostly evaporated, which should take about 2-3 minutes.
  5. Once the wine has evaporated, start adding the warm vegetable broth one ladle at a time. Stir the rice gently and allow it to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  6. While the risotto is cooking, prepare the salmon. Season the salmon fillet with salt and pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the salmon skin-side down and cook for about 4-5 minutes on each side, or until cooked through and flakes easily with a fork. Remove from the skillet and let it rest for a few minutes before flaking it into large pieces.
  7. When the risotto is nearly done, add the fresh peas and continue to stir for an additional 2-3 minutes until the peas are tender and heated through.
  8. Once the risotto reaches your desired consistency, remove it from heat and stir in the grated Parmesan cheese and chopped fresh dill. Season with additional salt and pepper to taste.
  9. To serve, spoon the risotto into bowls and top with the flaked salmon. Garnish with extra dill if desired. Enjoy your Salmon Pea and Dill Risotto!

Tips

  1. Rice Matters: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
  2. Broth Temperature is Key: Keep your broth warm but not boiling. Adding cold broth can shock the rice and disrupt the cooking process.
  3. Stirring Technique: Stir your risotto frequently but gently. This helps release the rice's starches without breaking the grains.
  4. Patience is a Virtue: Add broth gradually and allow each ladle to be absorbed before adding the next. Rush this process, and you'll end up with mushy or undercooked rice.
  5. Salmon Cooking Tip: Cook salmon skin-side down first to get a crispy exterior and ensure even cooking.
  6. Fresh is Best: Use fresh dill and peas for the brightest, most vibrant flavors.
  7. Serve Immediately: Risotto is best enjoyed right after cooking when it's at its creamiest consistency.

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 65mg

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