Salmon Risotto with Green Pea and Lemon

Salmon Risotto with Green Pea and Lemon

Ready in 45 minutes Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 17, 2018.

If the rice grains are still a little firm after cook time is up, add about ¼ cup more water and continue cooking another 1-5 minutes.


Ingredients

Risotto

  • 1 brown onion
  • 2½ cups GF chicken stock
  • 2 Tbsp butter
  • 1 clove minced garlic
  • 1½ cups Arborio rice
  • 1 cup GF chicken stock (or white wine)
  • ½ bag baby spinach
  • 1-2 Tbsp dill (reserve a few sprigs, to serve)
  • 1 courgette
  • Zest and juice of 1 lemon
  • 250g frozen peas
  • 125g sour cream
  • ½ tsp salt

To Serve

  • 450g salmon fillet
  • ½ lemon
  • A few sprigs dill

Steps

  1. Bring a small pot of salted water to the boil. Finely dice onion. Heat first measure of chicken stock in a medium pot until nearly simmering. Alternatively, heat in the microwave.
  2. Melt butter in a large, heavy-based pot (with a lid) on medium heat. Cook onion and garlic until soft, about 4 minutes, stirring often. Add rice and continue cooking, while stirring, for a further 1 minute. Stir in second measure of stock (or wine) and cook until it is nearly all absorbed, about 2 minutes.
  3. Stir warmed stock through rice, cover and reduce to low. Cook for 15-20 minutes, stirring occasionally, until rice is tender. There may be a little liquid left, as rice cools it will absorb this. If grains are still too firm, see tip. While rice is cooking, roughly chop spinach and dill and grate courgette. Set aside.
  4. When risotto has about 8 minutes cook time remaining, pat salmon dry and cut into 4 pieces. Heat a drizzle of oil in a large fry-pan on medium-high heat. Season salmon and cook, skin side down, for about 3 minutes, until crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
  5. Cook peas in pot of boiling water for 2-3 minutes, then drain. When rice is ready, gently stir through spinach, courgette, lemon zest and juice, peas, sour cream, salt and first measure of dill. Season to taste with salt and lots of freshly ground black pepper. Cut remaining lemon into wedges.
  6. To serve, spoon risotto onto plates. Flake salmon away from skin in chunks and dot over risotto. Alternatively, serve whole piece of salmon on top. Garnish with dill and a wedge of lemon to squeeze over before serving.

Nutritional Information

Energy 2511 kj
600 kcal
Protein 26.5g
Carbohydrate 48.8g
Fat 32.2g