Why Make This Recipe
Salmon, fennel, and pea risotto is a delicious and comforting dish that brings together the rich flavors of salmon with the fresh tastes of fennel and peas. This risotto is creamy and satisfying, making it a perfect choice for a special dinner or a cozy night at home. It’s also a great way to enjoy the health benefits of salmon and fresh vegetables, packed with protein and vitamins. Plus, it’s simple to make, allowing you to impress your family or guests with minimal effort.
How to Make Salmon, Fennel and Pea Risotto
Ingredients
- 750ml/1 pint 6fl oz hot fish or vegetable stock
- 2 tbsp sunflower oil
- ½ fennel bulb (or 1 small bulb), trimmed and finely chopped
- 2 garlic cloves, crushed
- 225g/8oz arborio or risotto rice
- 300ml/10fl oz dry white wine
- 150g/5½oz frozen petits pois
- ½ lemon, juice only
- 2 x 150g/5½oz salmon fillets, skinned and thinly sliced
- 3 tbsp full-fat crème fraîche
- 3 sprigs fresh tarragon, coarsely chopped
- 30g/1oz Parmesan, grated, plus extra for sprinkling
- Salt and freshly ground black pepper
- 50g/2oz pea shoots, to garnish (optional)
Directions
- Pour the stock into a saucepan and keep it warm over low heat.
- In a large frying pan, heat the oil over medium-high heat. Add the fennel and fry for about 4 minutes, stirring often, until softened but not browned.
- Add the garlic and rice to the pan and fry for 1 minute, stirring constantly, until the rice grains are coated in the oil.
- Pour the wine into the stock, stir, and bring to a gentle simmer.
- Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue this for 15-20 minutes, or until you have about 250ml/9fl oz stock left and the rice is nearly cooked.
- Stir in the petits pois and lemon juice. Add a bit of the remaining stock and keep stirring for a couple of minutes.
- Add the salmon, crème fraîche, tarragon, and Parmesan. Stir and cook until the salmon is done to your liking.
- Season with salt and pepper to taste. Serve immediately, sprinkled with extra Parmesan and garnished with pea shoots if desired.
How to Serve Salmon, Fennel and Pea Risotto
Serve the risotto hot, right from the pan, to keep it creamy and delicious. You can add a sprinkle of extra Parmesan on top and a few pea shoots for a nice touch. Pair it with a small green salad or a glass of dry white wine for a lovely meal.
How to Store Salmon, Fennel and Pea Risotto
If you have leftovers, let the risotto cool completely. Then, place it in an airtight container and store it in the fridge for up to 2 days. When you’re ready to enjoy it again, reheat it gently over low heat, adding a splash of stock or water to loosen it up.
Tips to Make Salmon, Fennel and Pea Risotto
- Stir the risotto continuously to help release the starch from the rice, making it creamy.
- Use a good quality dry white wine for the best flavor.
- Feel free to add more vegetables if you like. Spinach or asparagus can work well in this risotto.
- Adjust the creaminess by adding more or less crème fraîche based on your preference.
Variation
For a bit of a twist, try adding some saffron threads to the broth for a beautiful color and extra flavor. You can also substitute salmon with other fish like trout or use cooked chicken for a different protein option.
FAQs
1. Can I make this risotto without wine?
Yes! You can replace the wine with more stock or even water if you prefer a non-alcoholic version.
2. How do I know when the risotto is done?
The risotto should be creamy and the rice should be al dente, meaning it’s cooked but still has a slight bite to it.
3. Can I freeze leftover risotto?
It’s not recommended to freeze risotto, as the texture changes when thawed. It’s best enjoyed fresh or stored in the fridge for a couple of days.
