Risotto is a delicious dinner that will fill up the hungriest of family members. Now you can make risotto any night of the week with this pea and salmon oven-baked version that saves you the bother of standing over the pot endlessly stirring.
- 1 tbs olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 cups arborio rice
- 4 cups salt-reduced chicken stock
- 2 x 200g pieces fresh salmon, skin on
- 1 cup frozen peas
- 1 lemon, rind finely grated, juiced
- 50g baby or wild rocket leaves
- 2 tbs finely grated parmesan
Oven-baked salmon and pea risotto
Preheat oven to 160°C fan forced. Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally for 5 minutes or until the onion is soft. Add the rice, cook stirring for 1 minute.
Pour the stock into the rice and bring to the boil, stirring occasionally. Pour mixture into an ovenproof dish with a tight-fitting lid. Transfer to the oven and bake for 15 minutes.
Meanwhile, place the salmon skin-side down in a non-stick frying pan. Cover with cold water and bring to a simmer. Cover and cook for 8 minutes. Turn the heat off and allow the salmon to sit in the liquid for a further 5 minutes. Transfer salmon to a plate, cover and allow to stand.
Remove the risotto from the oven, stir in the peas and return to the oven for 5 minutes.
Remove the skin from the salmon (the skin will just slide off the salmon) and flake into smaller pieces using a fork. Stir the salmon, lemon rind, lemon juice and rocket into the risotto. Top with parmesan, season with freshly ground black pepper and serve.
- You can replace the fresh salmon with canned salmon in spring water or with cooked chicken breast. Ignore step 3 and stir the drained salmon or chicken through risotto in step 4 with the peas.
- Salmon is a great source of omega-3 fatty acids, no matter whether you choose to cook fresh or tinned fish.
- This recipe was created for the Heart Foundation’s Mums United campaign.
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