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.