Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, salmon, pea and arugula risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

This post may contain affiliate links. This recipe for Easy Salmon and Pea Risotto requires no constant stirring. Poached Salmon makes a delicious addition to this quick one-pot dish with frozen peas and fresh herbs.

Salmon, pea and arugula risotto is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Salmon, pea and arugula risotto is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook salmon, pea and arugula risotto using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Salmon, pea and arugula risotto:

1. Prepare 350 g salmon fillet
2. Make ready 5 cups vegetable or fish stock
3. Take 1 large shallot, finely chopped
4. Make ready 1 clove garlic, minced
5. Get 2 cups arborio rice
6. Prepare 1 tbsp cream cheese
7. Prepare 1/2 cup baby arugula
8. Get 1/2 cup frozen sweet peas
9. Get Zest of 1 lemon, finely grated

Add the salmon to the mixture and remove the pan from the hob. Transfer the risotto mixture to an ovenproof dish and cover the dish tightly with two layers of tinfoil. Remove the risotto and stir in the frozen peas. Add in the asparagus spears and leave to cook for two minutes.

Steps to make Salmon, pea and arugula risotto:

1. Heat a splash of veg oil in a medium pan. Season the salmon with salt and fry it for 4 minutes per side. You want the salmon just slightly undercooked. It'll finish in the risotto. Remove the fish to cool.
2. Put the stock in a small pot and keep it at a bare simmer. In a medium pot, heat a few tbsp extra virgin olive oil over medium heat, then add the shallot and garlic. Cook for 1 minute until fragrant.
3. Add the rice to the pot of shallot and garlic. Stir for 2 minutes until all the grains are shiny and coated with oil.
4. Stirring continually, add the stock to the rice a ladle at a time. Allow the liquid to absorb before adding the next ladleful. Stop adding stock once the rice is cooked (about 20 minutes). The risotto should be smooth, creamy, and just slightly runny. Add the cream cheese and stir until blended. The risotto will thicken. If it gets too clodgy, add a splash of stock. Add salt and cracked white pepper to taste.
5. Break the salmon up into large chunks, removing any skin or pinbones. Add the salmon to the risotto, along with the arugula, peas, and lemon zest. Fold everything together carefully. You don't want to break up the salmon too much. Serve warm.

Add the parmesan then turn off the heat and gently stir. This Seared Salmon with Lemon Risotto is an elegant main course perfect for entertaining or if you are spending date night at home. A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper. Pour the stock into a saucepan and keep warm over a low heat. Pour the oil into a large frying pan over a medium-high heat.

So that is going to wrap it up for this special food salmon, pea and arugula risotto recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!