Spring Mushroom and Pea Risotto with Salmon

This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: mushroom, pea, risotto, salmon

Servings: 6 Servings

Ingredients

• 1 3/4 Cup Arborio rice
• 4 1/2 Cups Stock Chicken or Vegetable work best
• 1 Cup Mushrooms Minced
• 1 Cup Yellow Onion Minced
• 2 Cups frozen peas
• 1/2 Cup flat leaf parsley Rough Chop
• 1/4 Cup fresh mint Julienne
• 2 TBL heavy cream
• 2 TBL butter
• 3 TBL Parmesan
• 1 lemon Zested
• 3 Cans ThinkPink or RedHead Fillets Flaked

Instructions

• 1. In a saucepan simmer chicken stock
• 2. In a Large sauté pan slowly cook onions and mushrooms in butter over medium heat. After both have completely softened add the rice and cook until toasted, but not browned.
• 3. Add half of the peas and chicken stalk ½ cup at a time, stirring constantly
• 4. Once the rice is cooked to ‘al dente’ add the cream, parmesan, lemon zest and salmon and serve immediately.

Tried this recipe?Let us know how it was!