Pea Risotto with Pan-Seared Salmon

There’s something incredibly comforting about a perfectly cooked risotto. This Pea Risotto with Pan-Seared Salmon brings together simplicity and elegance in one plate. The creamy Arborio rice is slowly cooked until silky and rich, while sweet garden peas add freshness, colour, and a natural sweetness that balances the dish beautifully.

The salmon is pan-seared until golden and crisp on the outside while remaining tender and flaky within. Finished with Parmesan, fresh herbs, and a touch of butter, this dish celebrates quality ingredients and careful cooking rather than unnecessary complexity.

For me, this is the kind of meal that proves that refined food doesn’t have to be complicated. It’s comforting enough for a family dinner yet elegant enough to serve to guests. Every spoonful delivers creamy risotto, vibrant peas, and perfectly cooked salmon—a combination that never disappoints.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Ingredients

For the Pea Risotto

• 320g Arborio rice
• 1 litre vegetable or chicken stock, kept warm
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 150ml dry white wine
• 250g garden peas (fresh or frozen)
• 50g Parmesan cheese, finely grated
• 30g unsalted butter
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

For the Salmon

• 4 salmon fillets (approximately 180g each)
• 1 tbsp olive oil
• 20g butter
• Salt and black pepper

Method

Prepare the Risotto

1. Heat the olive oil in a large saucepan.
2. Add the diced onion and cook gently for 4–5 minutes until softened.
3. Stir in the garlic and cook for another minute.
4. Add the Arborio rice and stir for 2 minutes until lightly toasted.
5. Pour in the white wine and allow it to reduce completely.

Cook the Risotto

1. Add the warm stock one ladle at a time, stirring frequently.
2. Allow each addition to absorb before adding the next.
3. Continue this process for around 18–20 minutes.

Add the Peas

1. Stir in the peas during the final 5 minutes of cooking.
2. Once the rice is tender but still has a slight bite, remove it from the heat.
3. Stir through the butter and Parmesan.
4. Season to taste and allow to rest for 2 minutes.

Cook the Salmon

1. Pat the salmon dry and season generously.
2. Heat olive oil in a frying pan over medium-high heat.
3. Place the salmon skin-side down and cook for 4–5 minutes.
4. Turn carefully and add the butter.
5. Baste continuously and cook for a further 2–3 minutes until cooked to your liking.

Plate

1. Spoon the creamy pea risotto into warm bowls.
2. Place the salmon fillet on top.
3. Garnish with chopped chives or parsley.
4. Finish with freshly cracked black pepper and extra Parmesan if desired.

Chef’s Note

Risotto teaches patience. There are no shortcuts to achieving that perfect creamy texture—just time, attention, and good ingredients. Paired with beautifully seared salmon and sweet peas, this dish reminds me why some of the simplest combinations remain the most memorable. It’s honest cooking that lets each ingredient speak for itself, creating a plate that is both comforting and refined. Whether served for family, friends, or simply for yourself after a long day, this is a dish that always feels special. — Florin, Food by Florin

Nutritional Information

Per Serving (Approximate)

Nutrient	Amount
Calories	710 kcal
Protein	43g
Carbohydrates	54g
Fat	33g
Saturated Fat	10g
Fibre	5g
Sugar	4g
Sodium	650mg

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