Salmon and Pea Risotto


Risotto sometimes gets a bad rap* for requiring a lot of stirring and standing over the stove. But actually, it is so tasty and adaptable that I don’t really mind. This is quite a nice variation of the theme, which can be made from quite “store-cupboard” ingredients (presuming that you have both salmon trimmings and peas in your freezer at any given moment – maybe a bold presumption, but one which I try to ensure stays true of my own freezer). And fish! Fish is good for your brain! By the time you factor in that taking a little rest is also good for studying, you’re practically boosting your grade just by making and eating this!

2012-11-19 19.50.19


(serves 3-4)

2 tbsp oil

1 medium onion, diced

2 cloves garlic, diced

300g risotto rice

200g frozen peas

750ml vegetable stock

20g butter

75g cream cheese

100g salmon trimmings

50g grated parmesan + extra for serving


1 tbsp lemon juice

  1. Heat the oil in a large pan over a low heat, and cook the onions and garlic until translucent (10 minutes or so)
  2. Add the rice and stir to coat in oil, then add the peas.
  3. Turn the heat up to medium and add a ladleful of stock.
  4. Stirring semi-continuously, add a ladleful of stock every time it’s soaked in, until the stock is used up and the rice is plump – about 20 minutes.
  5. Remove from heat.
  6. Stir in the butter, cream cheese, salmon, parmesan, pepper to taste, and lemon juice, then cover and leave for 5 minutes.
  7. Serve with some extra parmesan

*I had a sudden worry over whether this was the correct term; in case any dear readers share my consternation, per, it is indeed – though to be even more correct, it should read “bum rap”


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