Salmon & Pea Risotto

Name: Salmon & Pea Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 1 liters chicken or fish stock; 2 cloves garlic, minced; 5 servings zest one lemon; 2 Tbsps olive oil; 79 milliliters Parmesan, grated; 237 milliliters frozen peas; 5 servings pepper; 710 milliliters chopped cooked salmon; 5 servings salt; 2 larges shallots, minced

The recipe Salmon & Pea Risotto is ready in around 45 minutes and is definitely a tremendous gluten free and pescatarian option for lovers of Mediterranean food. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 5. This main course has 550 calories, 31g of protein, and 15g of fat per serving. If you have pepper, shallots, parmesan, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Ingredients

Servings:

473milliliters

Arborio rice 1liters

chicken or fish stock 2cloves

garlic, minced 5servings

zest one lemon 2Tbsps

olive oil 79milliliters

Parmesan, grated 237milliliters

frozen peas 5servings

pepper 710milliliters

chopped cooked salmon 5servings

salt 2larges

shallots, minced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.