Sweet Green Pea and Leek Risotto with Salmon
Serves 420 mins prep40 mins cook
This delicious risotto combines sweet green peas, leeks, and salmon for a creamy and flavorful dish. It features a purée of peas and leeks, Arborio rice cooked in chicken stock, and perfectly baked salmon fillets drizzled with a lemon-butter sauce.
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Instructions
1: In a high rimmed pan, heat olive oil over medium heat and add leek and shallot. Season with salt and pepper and sauté for about 3 minutes. 2: Add peas, mix and cook for another 2 minutes. 3: Add to a blender with water and a drizzle of olive oil. Blend until smooth. Add more water if consistency is too thick. 4: In a saucepan, simmer chicken broth until ready to use. 5: In the same high rimmed pan, heat olive oil over medium-low heat. Sauté shallots and garlic until fragrant, about 30 seconds to 1 minute. 6: Add the Arborio rice and stir to toast for 1 minute. Then deglaze with white wine. Simmer until wine has been absorbed. 7: Turn heat to medium and add one cup of broth, stir until the rice absorbs the broth, about 1 minute. 8: Continue adding one cup of broth at a time, stirring until absorbed. This will take about 25 minutes until the risotto is tender. 9: Add the purée, lemon zest, pecorino cheese, and salt and pepper. Mix to combine. 10: Preheat oven to 375°F. 11: Pat salmon dry and generously season with salt and pepper. 12: In a large skillet, heat olive oil over medium-high heat. Add salmon skin side up. Let cook for 2-3 minutes undisturbed. 13: Remove salmon and place skin side down on a sheet pan. Bake for 8-10 minutes or until internal temperature reaches 130°F. 14: In the same pan, add 1 tablespoon of butter and garlic. Sauté until fragrant, about 30 seconds. 15: Add lemon juice and chicken broth and let reduce by half. Add remaining butter and honey and mix until combined. Mix in parsley. 16: Drizzle over cooked salmon.View original recipe