Pea risotto with smoked salmon
Creamy rice with peas and Parmesan, with smoked salmon.
Active time35 min
Cooking25 min
Total45 minResting : 2 min
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Ingredients
- 40 g butter
- 60 g grated Parmesan
- 120 g smoked salmon
- 1 l vegetable stock
- 320 g dry arborio rice
- 300 g frozen peas
Preparation
Bring the stock to a simmer in a saucepan and keep it hot.
1 l vegetable stock- saucepan
Melt 20 g of butter in a sauté pan. Add the rice, stir for 2 minutes, then pour in a ladleful of stock. Cook for 18 to 20 minutes, stirring and adding the stock a ladleful at a time once each addition has been absorbed.
40 g butter320 g dry arborio rice- sauté pan
- ladle
Add the peas 8 minutes before the rice finishes cooking. The rice should remain slightly firm and the risotto loose.
300 g frozen peas- sauté pan
Prepare 120 g smoked salmon. Cut the smoked salmon into strips. Add everything to the dish. Off the heat, stir in the remaining butter and the Parmesan. Cover and leave to rest for 2 minutes before serving.
60 g grated Parmesan120 g smoked salmon- sauté pan
- knife
- chopping board
Allergens
- Celery
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration