Risotto with Smoked Salmon and Peas
Creamy and luxurious, risotto is made even more decadent with the addition of smoked salmon. Perfect for date night but easy enough for every night my Risotto with Smoked Salmon and Peas is a dinner you're sure to love.
Equipment
- 1 Large Skillet
- 1 medium saucepan
Ingredients
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 large onion diced
- 2-3 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 tsp kosher salt
- 1 cup fresh or frozen peas
- 1/2 cup Parmesan cheese shredded
- 4 oz smoked salmon sliced
- fresh dill
Instructions
- Heat the chicken stock in a small saucepan over low heat while you prepare the other ingredients.
- Pour the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 3-4 minutes or until onion is translucent.
- Add in the rice and saute for 2 minutes then pour in the wine and slowly stir until it's almost absorbed.
- Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time. This will take about 20 minutes and the risotto will have it's trademark creamy texture. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time. Stir in salt, peas and Parmesan cheese and cook until the cheese is fully melted and the peas are cooked..
- Divide the risotto between 4 plates and top each with 1 oz of smoked salmon. Garnish with fresh dill and enjoy.
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