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.

Pea mint salmon risotto served with baby sweetcorn


  • 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


Serves: 4
Preparation: 5 minutes
Cooking time: 25 minutes

  1. Heat the oil in a large saucepan and fry the onion and garlic until soft, for about 5 minutes.
  2. Add the rice and stir well for 2-3 minutes, or until the grains turn translucent.
  3. Pour in the wine and turn up the heat to cook for 1-2 minutes, or until the wine has been absorbed.
  4. 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.
  5. Cook until all the stock has been absorbed and the rice is slightly al dente.
  6. Mix in the peas, fresh mint, double cream and butter.
  7. 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.
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Pea and mint salmon risotto recipe
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