Cheat's salmon and lemon risotto

    25 min

    Fancy a great tasting risotto without the wait? If so then have a look here! This recipe serves four.

    3 people made this

    Serves: 4 

    • 1 1/2 tablespoons olive oil
    • 1 garlic clove, crushed
    • 2 shallots, finely chopped
    • 1 small splash white wine
    • 4 salmon fillets, cut into chunks
    • 450g to 600g microwave long grain rice
    • 320g frozen peas
    • 200ml tub half fat crème fraîche
    • juice of 1 lemon
    • freshly ground black pepper, to taste
    • fresh crusty bread, to serve

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place the oil in a large, deep frying pan and gently sauté the garlic and shallots for 2 to 3 minutes over a medium heat. Add the wine and bubble for a further minute or so over a moderate heat. Add the salmon and cook, turning occasionally, for 3 to 4 minutes.
    2. Add the rice to the pan with the salmon and cook over a moderate heat for a few minutes. Cook the peas in boiling water for 2 minutes, drain then add to the pan with the rice and salmon.
    3. Stir in the crème fraîche and squeeze over the lemon juice, combine thoroughly and season to taste with black pepper. Serve with the bread.


    Add a handful of freshly chopped parsley or basil to this dish if you have it. You could also add a handful of fresh, chopped tomatoes or change the peas for broccoli or spinach.

    See it on my blog

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