Pea And Dill Risotto With Salmon Recipe

Recipe By Slurrp

This pea and dill risotto with salmon is a delicious and nutritious dish that combines the flavors of fresh peas, aromatic dill, and tender salmon. The creamy risotto is cooked to perfection, with the peas adding a burst of sweetness and the dill adding a refreshing herbal note. Topped with pan-seared salmon fillets, this dish is not only visually appealing but also packed with protein and healthy fats. It's a perfect meal for a special occasion or a weeknight dinner.

4.7
15 Rating -
Rate
1hr total
1hr total
Pea And Dill Risotto With Salmon
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ingredients serve

Ingredients for Pea And Dill Risotto With Salmon Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 cup Fresh Or Frozen Peas
  • 1/2 tablespoon Chopped Fresh Dill
  • 1 Salmon Fillets
  • As required Salt And Pepper, To Taste

Directions: Pea And Dill Risotto With Salmon Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a minute until the rice becomes slightly translucent.
  • STEP 3.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is cooked al dente.
  • STEP 4.Stir in fresh or frozen peas and chopped dill. Cook for another 2-3 minutes until the peas are heated through.
  • STEP 5.Meanwhile, season salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the salmon for about 3-4 minutes per side, or until cooked to your desired doneness.
  • STEP 6.Serve the pea and dill risotto in bowls, topped with the pan-seared salmon fillets. Garnish with additional dill if desired.

Cooking Tips

  • To make the risotto extra creamy, stir in a tablespoon of butter and grated Parmesan cheese at the end.
  • If using frozen peas, thaw them before adding to the risotto.
  • For a vegetarian version, omit the salmon and serve the risotto with a side of roasted vegetables or a green salad.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan over low heat, adding a splash of broth or water to revive the creaminess.
  • Serve the reheated risotto with a fresh sprinkle of dill and a squeeze of lemon juice for added brightness.
Nutrition
value
273
calories per serving
5 g Fat8 g Protein48 g Carbs8 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    8g
  • Carbs
    48g
  • Fiber
    8g

MacroNutrients

  • Carbs
    48g
  • Protein
    8g
  • Fiber
    8g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    101mg
  • Iron
    5mg
  • Vitamin A
    307mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    2mg
  • Phosphorus
    128mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp