Skip to main content
Coles

Pea and salmon risotto

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

This salmon and pea risotto is perfect for a weeknight dinner. The peas are a value staple too, adding bulk and a subtly sweet flavour to the dish.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Pea and salmon risotto

Ingredients

  • 4 cups (1L) salt-reduced chicken stock
  • 1 tbs olive oil
  • 1 leek, pale section only, thickly sliced
  • 1 cup (200g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 500g pkt Birds Eye Australian Garden Peas, thawed
  • 1/3 cup (25g) finely grated parmesan
  • 1/4 cup (60g) sour cream
  • 150g pkt Coles Tasmanian Hot Smoked Salmon Pepper, coarsely flaked

Nutritional information

Per serve: Energy: 1853kJ/443 Cals (21%), Protein: 22g (44%), Fat: 12g (17%), Sat Fat: 4g (17%), Sodium: 1064mg (53%), Carb: 56g (18%), Sugar: 8g (9%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Bring the stock to the boil in a large saucepan. Reduce to a gentle simmer. Reserve 1/2 cup (125ml) stock.

  2. Step 2

    Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the leek and cook, stirring, for 2 mins or until leek softens. Add the rice and cook for 1 min or until grains appear glassy. Add the wine or extra stock and cook, stirring constantly, for 1-2 mins or until the liquid is absorbed. Gradually add 1/2 cup (125ml) stock and cook, gently stirring constantly, until the liquid is completely absorbed. Repeat with the remaining stock, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).

  3. Step 3

    Place 1 cup (120g) peas in a blender with the reserved stock. Blend until smooth. Add pea mixture, parmesan, sour cream and remaining peas to the rice mixture and stir until just combined. Remove from heat. Add half the salmon and gently stir to combine. Season.

  4. Step 4

    Divide the risotto among serving bowls and top with the remaining salmon to serve.

    Serve with... finely chopped chives, snow pea sprouts and lemon zest.

Recipe tip

COOK. STORE. SAVE.
Root to tip: 
Don't toss that leftover leek! Thinly slice the dark green section and add to stir-fries, or use it to flavour homemade stock.
Ingredient tip: If you don't have dry white wine, use extra chicken stock instead.

Pea and salmon risotto

Pea and salmon risotto
  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Ingredients
  • 4 cups (1L) salt-reduced chicken stock
  • 1 tbs olive oil
  • 1 leek, pale section only, thickly sliced
  • 1 cup (200g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 500g pkt Birds Eye Australian Garden Peas, thawed
  • 1/3 cup (25g) finely grated parmesan
  • 1/4 cup (60g) sour cream
  • 150g pkt Coles Tasmanian Hot Smoked Salmon Pepper, coarsely flaked
    Description

    This salmon and pea risotto is perfect for a weeknight dinner. The peas are a value staple too, adding bulk and a subtly sweet flavour to the dish.

    Method
    1. Step 1

      Bring the stock to the boil in a large saucepan. Reduce to a gentle simmer. Reserve 1/2 cup (125ml) stock.

    2. Step 2

      Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the leek and cook, stirring, for 2 mins or until leek softens. Add the rice and cook for 1 min or until grains appear glassy. Add the wine or extra stock and cook, stirring constantly, for 1-2 mins or until the liquid is absorbed. Gradually add 1/2 cup (125ml) stock and cook, gently stirring constantly, until the liquid is completely absorbed. Repeat with the remaining stock, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).

    3. Step 3

      Place 1 cup (120g) peas in a blender with the reserved stock. Blend until smooth. Add pea mixture, parmesan, sour cream and remaining peas to the rice mixture and stir until just combined. Remove from heat. Add half the salmon and gently stir to combine. Season.

    4. Step 4

      Divide the risotto among serving bowls and top with the remaining salmon to serve.

      Serve with... finely chopped chives, snow pea sprouts and lemon zest.