Tarragon, Pea & Salmon Risotto

Tarragon, Pea & Salmon Risotto

By The Weekly  

July 28, 2019

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Tarragon is an excellent pairing with both peas and salmon, making this creamy rice Italian risotto a simple and healthy dish to cook for the family.

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 Servings


5 cups chicken stock

1 tbsp extra-virgin olive oil

1 small onion, finely chopped

2 cups Arborio risotto rice

½ cup dry white wine

1 cup frozen peas, thawed

40 g butter, chopped

1 lemon, zest, juice, plus wedges to serve

½ bunch tarragon leaves

125 g, hot smoked salmon, flaked


1Pour stock into a medium saucepan. Bring to a slow simmer on medium. Keep warm.

2In a large heavy-based saucepan, heat oil on medium. Saute onion 3-4 mins, until tender. Add rice, stirring 1 min, to coat well in oil.

3Mix in wine, cook 1 min until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is absorbed and rice is tender, 15-20 mins. Stir peas through.

4Remove from heat. Mix butter, zest, juice and tarragon through. Season. Cover and set aside 2 mins.

5Flake salmon over rice and serve with lemon wedges.

Photo: Rob Shaw/bauersyndication.com.au

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