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Lemon and Pea Risotto with Salmon

Creamy Lemon and Pea Risotto with Salmon

Sara
Creamy, lemony risotto with peas, mascarpone, parmesan, and pan-seared salmon on top. The perfect romantic dinner for two!
4.87 from 46 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 656 kcal

Ingredients
 
 

For the Lemon and Pea Risotto:

  • 2 1/2 cups Chicken Bone Broth or low-sodium chicken OR vegetable stock
  • 1 tbsp. Olive Oil
  • 1/2 cup finely chopped Yellow Onion
  • 2 cloves Garlic minced
  • Kosher Salt or Sea Salt
  • 1/2 cup dry Arborio Rice
  • 1/4 cup dry White Wine
  • 1 tbsp. Lemon Zest
  • 1/4 cup Mascarpone
  • 1/4 cup finely grated Parmesan
  • 1/3 cup frozen Peas
  • 1 tbsp. freshly squeezed Lemon Juice plus more to taste
  • freshly cracked Black Pepper to taste

For the Salmon:

  • 6 oz. Salmon Fillet
  • Kosher Salt & Freshly Cracked Black Pepper
  • 2 tsp. Olive Oil

Instructions
 

  • Warm the Broth. Pour 2 1/2 cups Chicken Bone Broth into a small saucepan set over low heat. Keep it warm throughout the cooking process.
  • Cook the Onions + Garlic. In a skillet or saute pan, heat 1 tbsp. Olive Oil over medium heat. Stir in 1/2 cup finely chopped Yellow Onion with a generous pinch of salt and cook until softened and lightly golden, about 5-6 minutes. Stir in 2 cloves Garlic (minced), and cook for about 30 seconds until fragrant.
  • Toast the Rice. Stir 1/2 cup dry Arborio Rice into the onions and garlic and cook for 2-3 minutes until only a small white dot remains in the center of most of the grains of rice.
  • Add Wine. Pour 1/4 cup dry White Wine into the pan, stirring frequently until absorbed, about 2-3 minutes.
  • Stir in Broth (Slowly). Add one ladle of warm broth at a time, stirring it into the rice until it is mostly absorbed. Continue adding the remaining broth, one ladle at a time, stirring slowly and frequently as it absorbs into the rice. (This process takes about 20-25 minutes, and is the perfect excuse to sip on a glass of that wine you added in the previous step. 🙂 )
    You’ll notice the risotto taking on a thicker, creamy texture towards the end of the cooking process. Once the broth is completely added, try a bite of the risotto. If it has a slight crunch to it, slowly stir in warm water, 2-3 tablespoons at at time, until the rice is al dente but not crunchy.
  • Season the Salmon. About halfway through cooking the risotto, get the 6 oz. Salmon Fillet from the refrigerator, pat it dry, and season it with a healthy pinch of salt and pepper. Let it rest at room temperature for about 10-15 minutes while you finish the risotto. (It's okay to step away from the risotto for a minute or two for this part).
  • Finish the Risotto. Once the risotto is fully cooked, turn the heat beneath the pan to low. Stir in the 1 tbsp. Lemon Zest, 1/4 cup Mascarpone, and 1/4 cup finely grated Parmesan until smooth and creamy. Stir in 1/3 cup frozen Peas and 1 tbsp. freshly squeezed Lemon Juice, then season to taste with salt and pepper. Cover the pan with a lid and keep it warm while you cook the salmon.
  • Cook the Salmon. In a separate skillet or saute pan, warm 2 tsp. Olive Oil over medium heat. Cook the salmon skin-side down for 3-4 minutes, or until it easily releases from the pan. Flip and cook it for another 2-3 minutes, or until it’s cooked to your preferred temperature.
  • Serve. Divide the risotto between two warm bowls, then top each bowl with half of of the salmon. Serve with more freshly grated parmesan, a squeeze of lemon, or a crack of black pepper. (Or thinly sliced lemon if you’re feeling fancy!)

Notes

  • Onion: Yellow or white onion work.
  • Dry White Wine: Dry is key. Italian Pinot Grigio (nothing expensive) is usually my go-to for cooking. 
  • Chicken Bone Broth: Use low-sodium broth or stock if you're sensitive to salt.
  • Mascarpone Cheese: If you can’t find it, crème fraîche or whipped cream cheese works! Or leave it out if you’re not feeling it.
  • Peas: Fresh or frozen work. No need to thaw them if they’re frozen.
See blog post for tips, tricks, and ways to customize the recipe.

Nutrition

Serving: 1servingCalories: 656kcalCarbohydrates: 54gProtein: 35gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 83mgSodium: 348mgPotassium: 883mgFiber: 4gSugar: 4gVitamin A: 715IUVitamin C: 23mgCalcium: 244mgIron: 4mg
Keyword creamy salmon risotto, lemon pea risotto, Lemon Risotto with Salmon, Lemon Salmon Risotto, Salmon Risotto
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