🍽️ Creamy Pea Risotto with Pan-Seared Salmon

Name: Creamy Pea Risotto with Pan-Seared Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: Salmon fillet, frozen 600 g; Shallots 2 pcs.; Garlic cloves 1 pcs.; Parmesan 50 g; Mint, fresh 5 g; butter 40 g; Risotto rice 300 g; Vegetable broth 800 ml; Dry white wine 200 ml; Peas, frozen 150 g; Lemons 1 pcs.; Salt pinch; Pepper, black ground pinch; Olive oil 2 tbsp

835 kcal · 30 min · 4 servings

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Ingredients

Salmon fillet, frozen 600 g
Shallots 2 pcs.
Garlic cloves 1 pcs.
Parmesan 50 g
Mint, fresh 5 g
butter 40 g
Risotto rice 300 g
Vegetable broth 800 ml
Dry white wine 200 ml
Peas, frozen 150 g
Lemons 1 pcs.
Salt pinch
Pepper, black ground pinch
Olive oil 2 tbsp

Instructions

1. Let the salmon thaw overnight in the refrigerator.
2. Halve the shallots and peel them.
3. Peel the garlic.
4. Cut the Parmesan into small pieces.
5. Wash the mint and shake it dry.
6. Pluck the mint leaves from the stems.
7. Put the Parmesan into the mixing container.
8. Grind the Parmesan for 10 seconds on the highest speed setting.
9. Transfer the ground Parmesan into a bowl and set it aside.
10. Add the shallots and garlic to the mixing container.
11. Chop the vegetables for 4 seconds on speed level 8.
12. Scrape down the sides of the container with a spatula.
13. Add 20 grams of butter.
14. Sauté the mixture for 3 minutes on the sauté setting.
15. Add the risotto rice.
16. Steam the rice for 3 minutes at 100 degrees Celsius on speed level 1.
17. Pour in hot vegetable broth and white wine.
18. Cook the risotto for 15 minutes at 100 degrees Celsius on speed level 1 in reverse blade direction.
19. Add the peas to the risotto.
20. Cook the dish for another 5 minutes at 100 degrees Celsius on speed level 1 in reverse blade direction.
21. Halve the lemon.
22. Squeeze the juice from the lemon.
23. Rinse the salmon fillet.
24. Pat the salmon dry with a kitchen towel.
25. Season the salmon with salt and pepper.
26. Heat olive oil in a frying pan on high heat.
27. Pan-sear the salmon fillets for about 4 minutes per side.
28. After the cooking time is finished, add 20 grams of butter to the risotto.
29. Add the previously ground Parmesan to the risotto.
30. Mix everything for 1 minute on speed level 1 in reverse blade direction.
31. Season the risotto with salt, pepper, and lemon juice to taste.
32. Plate the pea risotto.
33. Place the pan-seared salmon on top.
34. Garnish the dish with the fresh mint leaves.
35. Serve the meal and enjoy your meal!

Nutrition per serving

kcal: 835
Protein: 43 g · Fett/Fat: 38 g · Carbs: 78 g