I love fish. In every way. Sometimes when there aren’t any plans for dinner and I fancy fish, I just pop in the grocery shop or fishmonger’s on the way home and buy a couple of salmon fillets. All the other ingredients for this salmon risotto recipe are always on stock at home: rice in the cupboard, peas in the freezer and mint in the garden. How good is that! If I’m sort of cream it can be substituted with a little milk or natural yogurt.
If you are looking for a fish recipe with rice I highly recommend this one.
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 400 g risotto rice
- 150 ml white wine
- 1 l hot chicken stock
- 100 g frozen peas
- 1 handful fresh mint, chopped OR 1 tsp ground mint
- 3 tbsp double cream
- 25 g butter
- salt and freshly ground black pepper
- 250 g salmon fillet, cooked and flaked OR added raw to the rice with the last bit of stock to cook and flaked when adding seasoning
Preparation: 5 minutes
Cooking time: 25 minutes
- Heat the oil in a large saucepan and fry the onion and garlic until soft, for about 5 minutes.
- Add the rice and stir well for 2-3 minutes, or until the grains turn translucent.
- Pour in the wine and turn up the heat to cook for 1-2 minutes, or until the wine has been absorbed.
- Gradually stir in the chicken stock, a ladleful at a time. Stir continuously, only adding the next ladleful of stock when the rice has absorbed all liquid.
- Cook until all the stock has been absorbed and the rice is slightly al dente.
- Mix in the peas, fresh mint, double cream and butter.
- Season to taste and cover with a lid to cook for 2-3 minutes.
To serve, spoon the rice onto your plate and place the salmon flakes on top.