Creamy Salmon Risotto with Peas

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!

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 25

Servings

Calories 521kcal

Author Neil

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

Metric - US Customary

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