• Save to your scrapbook
  • Save to your scrapbook

    Salmon & pea risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salmon & pea risotto

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 4


    1 tbsp essential Waitrose Vegetable Oil
    1 essential Waitrose Onion, chopped
    250g essential Waitrose Short Grain Rice
    700ml hot chicken stock
    360g pack frozen essential Waitrose 4 Wild Alaskan Pink Salmon Fillets, defrosted
    150g frozen essential Waitrose Garden Peas, defrosted
    100g essential Waitrose Half Fat British Crème Fraîche
    25g pack fresh chives, chopped (optional)


    1. Heat the oil in a large frying pan and fry the onion for 3-4 minutes. Add the rice and cook for 30 seconds.

    2. Gradually add the stock a little at a time, cover and gently cook for 10 minutes. Roughly dice the salmon, add to the rice and cook for a further 10 minutes.

    3. Add the peas for 3-4 minutes, stir in the crème fraîche and chives (if using) and season to taste.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars