Creamy salmon risotto with peas is a delicious quick and easy to make dinner for four. Using poached salmon and frozen peas it's ready in just 30 minutes!
Folks I'm adding another delicious risotto to my growing list of favourites. This creamy salmon risotto with peas.
I've made and published a couple of other risotto's which you might like too and can check out in the links further down.
This particular risotto has a lovely creamy consistency to it.
The salmon and peas go so well together.
It's filling and not overly expensive either so I'm sure there will be smiles all round your dinner table!
This creamy salmon risotto with peas is the first risotto I've published using fish.
However just like the other published risotto's this one doesn't have butter or cream added.
Rather than using butter or cream to make it nice and creamy I've used light soft cream cheese making it a much healthier option too.
Feel free to add more cream cheese if you like it creamier than we do!
I'm made this salmon and pea risotto as easy to make as possible without taking away any flavours.
When cooking just keep an eye on the risotto.
Give it a stir every now and then.
It should only take 15 – 20 minutes until the rice is just tender and the liquid absorbed.
You don't want the rice overcooked otherwise it'll be all dried out and stodgy!
Jump to:
Ingredients
- Low Calorie Cooking Oil Spray
- Onion
- Arborio Rice
- Dry White Wine
- Vegetable Stock
- Frozen Peas
- Flat Leaf Parsley
- Low Fat Soft Cream Cheese
- Freshly Ground Salt and Black Pepper
- Skinless Boneless Salmon Fillets
See recipe card for the actual quantites of the homemade risotto ingredients.
Substitutions
- Low Calorie Cooking Oil Spray - or use a teaspoon of olive oil.
- Onion
- Arborio Rice - this is best for a good risotto. Or use any other kind of risotto rice you like.
- Dry White Wine - I just use a cheap Sauvignon Blanc. A Chardonnay or Pinot Grigio is also fine. Enjoy any that's left when eating the salmon risotto!
- Vegetable Stock - use a good quality vegetable stock. Otherwise use chicken stock / chicken broth. You can also use seafood stock if you want.
- Frozen Peas
- Flat Leaf Parsley - I prefer flat leaf parsley for this dish but you can use other fresh herbs like fresh dill if you would prefer.
- Low Fat Soft Cream Cheese - you can also use grated parmesan cheese but this will alter the nutritional label.
- Freshly Ground Salt and Black Pepper
- Skinless Boneless Salmon Fillets - fresh is best. You can also use smoked salmon to make a smoked salmon risotto.
How To Make Salmon Risotto
Detailed instructions for this easy salmon risotto recipe are in the full recipe card below. But here is a quick step by step guide of how to quickly make this beautiful risotto:
- Heat oil in a large saucepan / casserole pot and sauté onion.
- Add rice and wine and simmer over a medium heat until most of liquid absorbed.
- Add stock and simmer until liquid absorbed and rice tender. Stir in frozen peas.
- Whilst rice cooking poach the salmon and then flake it.
- Stir the cooked salmon, parsley and cream cheese into the risotto. Season to taste and serve.
FAQ's
Can I Leave Out The Wine?
The wine really does make a different to the taste. Try not to omit it. The alcohol will evaporate during the cooking leaving only the wine flavour. Therefore it's safe for all to consume.
Can Risotto Be A Starter Dish?
This dish will also make a great starter or main course for a dinner party. The quantity here serves 4 people as a main dish or you can serve 4 – 6 people as a starter.
Can You Freeze Salmon Risotto?
I'm not a big fan of freezing any leftover risotto so I wouldn't recommend it here.
Can You Store Risotto?
Risotto is much better when it's made fresh although you can store leftovers for 2 - 3 days in an airtight container and re-heat gently on your stove (but not in a microwave).
What To Serve With It?
Although filling you can serve risotto with a green salad or with some steamed broccoli.
Equipment
For This Creamy Salmon Risotto Recipe You May Need….
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This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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This is the casserole pot I use. It's made of cast iron with a smooth enamel finish to reinforce durability and resistance.
You'll see me using it in many of my recipes and recipe photographs.
Hygienic and easy to clean there is no absorption of colours and tastes. It's ovenproof and suitable for all hob types.
It also comes with a lifetime guarantee. You'll never need to buy another casserole pot after you buy this one!
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My Other Popular Risotto Recipes You Might Also Like
- Quick healthy tomato and basil risotto is a low cost easy to make recipe. This creamy vegetarian dish makes a perfect midweek meal for 4.
- This easy 30-minute mushroom risotto recipe is a real time saver. A perfect healthy weeknight meal that’s deliciously creamy and packed full of flavour!
- Quick healthy chicken risotto recipe is a perfect easy meal made with chicken and mushrooms. It's a great way to use up any leftover chicken too!
Creamy Salmon Risotto with Peas Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
For the risotto: -
- Low calorie cooking oil spray
- 1 small onion finely chopped.
- 350 g Arborio rice or similar
- 175 ml dry white wine
- 600 ml hot vegetable stock
- 120 g frozen peas
- 1 tablespoon chopped flat leaf parsley.
- 5 tablespoon light soft fat cream cheese
- Freshly ground salt and pepper
For the salmon: -
- 240 g skinless salmon fillets
- 450 ml hot vegetable stock
Instructions
- Spray the bottom of a large casserole pot with the low-calorie cooking oil spray about 5 times. Turn the heat on high and then when the oil starts to bubble turn the heat down and add the onion and sauté, stirring for about 2 - 3 minutes until the onion has softened.
- Add the rice, stir for a further minute then add the wine, turn up the heat and reduce it until most of the liquid has been absorbed by the rice.
- Add stock and reduce the heat to low and cook for 15 - 20 minutes until the rice is just tender and the liquid absorbed. Add more stock if too dry. Turn off heat and stir in the frozen peas.
- Whilst the rice is cooking place the salmon fillets in a pan with the stock, bring to the boil then turn down to simmer for about 5 minutes. Once cooked remove the salmon from stock and break into pieces.
- Stir the salmon, chopped parsley and cream cheese into the risotto. Season to taste and serve.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this seafood risotto recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
David @ Spiced
I really love risotto, and we haven't made it in quite a while! I normally add steak (if I add any meat) to risotto, but I really like this salmon idea, Neil. I have some salmon in the freezer, so I should pull that out and make risotto with it. This sounds delicious!
Neil
Salmon in risotto just seems to go so well with it. Hope you get a chance to make this David. Thanks!
Charlie DeSando
I love anything with frozen peas. One of the best inventions ever. Beautiful recipe looks very tasty!
Neil
Thanks Charlie. Yes, having a bag of frozen peas always handy in the freezer is something I couldn't do without for adding to my cooking!
Chef Mimi
A wonderful recipe! I love to put just about anything into risottos. They may not be Italian, but they’re good!
Neil
Absolutely Mimi. Risotto is a great way to use up any leftover cuts of meat or vegetables, dont you find?
EASYFOODSMITH
Risotto is one dish that I haven yet to try in my kitchen. Seeing so many contestants fail in the Masterchef Australia kitchen, I find this dish an intimidating one, now.
P.S. - Wanted to run this past you...I tried to reach your blog so many times in the past few weeks but there seemed to be some issue and it would show that the page does not exist.
Neil
It did take me a few times to get used to making and not producing dried out Risotto but a little bit of practice and I'm fine with it no. Sorry you've been unable to reach my Web site but there's no problems on this side.
sherry
a friend dropped in a chicken risotto the other night and it was fabulous. yours sounds great too!
Neil
Thanks Sherry. Hopefully you'll be giving mine a go sometime in the future?
Ben | Havocinthekitchen
Salmon and peas are one of my favourite combinations, but I don't think I've ever used it for a risotto (Which is strange for sure!) This one looks sooooo delicious and creamy indeed. Loving the use of cream cheese, too.
Neil
Thanks Ben. I far prefer the use of cream cheese to actual cream in a risotto. I'm not a big fan of cream in actual meals, except for in cheesecakes of course! 🙂
Laura
I love your choice of light cream cheese here, Neil - I feel like it definitely has more flavor than butter and cream and adds some additional depth to the dish as well! I love making risotto, I don't do it often enough! And living in Salmon land, this one should be next on my list for sure!
Neil
Hope you get a chance to make this soon Laura, especially if you can get some really good cuts of salmon! Yum!
Michelle
Wow, this salmon risotto looks perfectly creamy and delicious!
Neil
Thanks Michelle. It's a favourite at the moment. 🙂
Raymund
This is one nice creamy risotto, salmon, cream cheese and the creamy Arborio would be great together
Neil
Thanks Raymund. It's a great creamy healthy combination altogether! 🙂
Shashi
Wow - this is so simple and from the salmon, wine, and cream cheese, it has so much flavor to it. By the way, love your use of cream cheese in this to get it creamy - next time I make risotto I am going to have to try that! A delicious recipe, Neil - perfect comfort food for cooler temps!
Neil
Hope you enjoy using cream cheese next time you make risotto Shashi! I find it makes all the difference and doesn't make the risotto too "heavy" tasting. 🙂