seafood risotto

There's no tedious stirring with this easy Salmon and Pea Risotto - just throw it all together and simmer until creamy and delicious!

Easy Salmon And Pea Risotto

olive oil

butter

onion

garlic (finely chopped or thinly sliced)

risotto rice

dry white wine

chicken stock (or fish stock)

lemon (zested)

lemon juice

peas

vegetable stock

salmon

salt and pepper (to taste)

Parmesan cheese

parsley (chopped)

Easy Salmon and Pea Risotto

In a large pan, saute the onions 2 tablespoons of olive until and two tablespoons of butter they are cooked and soft but not browned.

Add the garlic and cook for another minute.

Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.

Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.

Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).

While the rice cooks,&nbsp;Bring the stock for the salmon to a boil; Add the salmon fillets, reduce to a simmer, cover, and cook 5 minutes (until just underdone.&nbsp; It will finish cooking in the risotto).&nbsp; Once done, break up the salmon to your liking.

When the rice is just undercooked, add the peas, stir and cook until the rice is done.

Add the chopped parsley, the butter, and grated Parmesan cheese. Mix together.

Add the salmon and season to taste before serving.

https://embed.mediavine.com/videos/slhkyv37zuivpzcwv2ur

This recipe for Easy Salmon and Pea Risotto requires no constant stirring. Poached Salmon makes a delicious addition to this quick one pot dish with frozen peas and fresh herbs. It’s ready in 30 minutes.

This delicious lobster risotto for two never disappoints!

Dinner for Two: Lobster Risotto

lobster tails, fully defrosted

salt, divided use

T butter, divided use

arborio rice

chicken broth

chives,

Gather all of the ingredients needed.

In a 2-quart saucepan, bring about 6 cups...

In a 2-quart saucepan, bring about 6 cups of water to a simmer. Add 2 teaspoon salt to the water, and then add the lobster tails.

Adjust the heat to maintain a constant simmer...

Adjust the heat to maintain a constant simmer (never a boil) and cook the lobsters for 8-9 minutes. Before removing from the water, ensure the meat is tender by poking it all the way through in several places with a toothpick. (Move the shell apart slightly to do this).

Use sharp kitchen shears to split each lobster...

Use sharp kitchen shears to split each lobster tail in two. Use two forks to gently pry the meat away from the shell. You can serve it in the shell, or remove the meat and dice for stirring into the risotto, your choice.

Meanwhile, in a heavy saucepan, add the olive...

Meanwhile, in a heavy saucepan, add the olive oil and 1 tablespoon of the butter. Turn the heat to medium and let the butter melt. When it starts sizzling, add the onions. Cook until soft and translucent, about 3 minutes.

Next, stir the rice into the onions. Cook...

Next, stir the rice into the onions. Cook for 5 minutes while stirring occasionally. Before moving to the next step, ensure that the edges of the rice are starting to turn translucent.

Stir in the wine and salt, and cook...

Stir in the wine and salt, and cook while stirring continuously until it evaporates almost entirely.

Begin adding the chicken broth, 1/2 a cup...

Begin adding the chicken broth, 1/2 a cup at a time and continuously stir until it almost entirely evaporates. (It should take about 15-20 minutes).

When you're down to the last 1/2 cup...

When you're down to the last 1/2 cup of chicken broth, taste the rice and see if it is al dente.

When the rice is done, turn off the...

When the rice is done, turn off the heat and add 1 tablespoon of butter. Stir until it melts.

Melt the final tablespoon of butter and have...

Melt the final tablespoon of butter and have ready for topping.

Divide the risotto between two plates, top each...

Divide the risotto between two plates, top each with a lobster tail or lobster pieces, and drizzle the melted butter on top of the lobster.

https://mediavine-res.cloudinary.com/video/upload/v6q4v4oiio4wjhyougjh.mp4

Lobster risotto for two--creamy brown butter risotto with a split lobster tail on top. Such a romantic dinner for two idea!

Lobster Risotto

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

brown sugar

salmon fillets

unsalted butter

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

Top 3 seafood risotto recipes from across the web

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Easy Salmon And Pea Risotto

Dinner for Two: Lobster Risotto

Japanese Style Risotto with Seared ...

Top 3 seafood risotto recipes from across the web

The most viewed seafood risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Salmon And Pea Risotto

Dinner for Two: Lobster Risotto

Japanese Style Risotto with Seared ...

The most viewed seafood risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine