Mary Berry Salmon and Pea Risotto Recipe

Mary Berry’s Salmon and Pea Risotto is a creamy, comforting dish that beautifully balances the richness of salmon with the sweetness of peas. This recipe transforms simple ingredients into a satisfying meal that feels elegant yet approachable. With its silky texture and delicate flavour, it’s perfect for weeknight dinners, small gatherings, or even as a dinner-party main.

It takes under an hour to prepare and is cooked using the classic stovetop method, ensuring a creamy risotto with tender flakes of salmon in every bite.

Try Other Mary Berry Recipes

• Mary Berry Vegetable Wellington
• Mary Berry Lemon Syllabub
• Mary Berry Salmon Pasta Bake

What is Mary Berry Salmon and Pea Risotto?

Mary Berry’s Salmon and Pea Risotto is a traditional Italian-style risotto made with Arborio rice, gently cooked with stock until creamy, then finished with fresh peas, flaked salmon, and parmesan cheese. The dish combines protein, vegetables, and grains into a wholesome one-pot meal. It’s both nourishing and luxurious without being complicated, which is why it has become a favourite for many home cooks.

Why This Recipe is Worth Trying

• Balanced flavours – The richness of salmon pairs beautifully with the light sweetness of peas.
• One-pan meal – Everything is cooked in one pan, reducing washing up.
• Comforting yet elegant – Suitable for both family dinners and special occasions.
• Nutritious – Packed with protein, omega-3s, and fibre-rich vegetables.
• Customisable – Easy to adapt with extra vegetables or herbs.

Essential Ingredients to Make Mary Berry Salmon and Pea Risotto

• 250g Arborio rice
• 400g salmon fillets, skin removed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 150g peas (fresh or frozen)
• 1L hot vegetable or fish stock
• 50g butter
• 2 tbsp olive oil
• 100ml dry white wine (optional)
• 50g parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Handy Kitchen Tools for Best Results

• Heavy-based saucepan or wide frying pan
• Wooden spoon for stirring
• Ladle for adding stock gradually
• Sharp knife and chopping board
• Cheese grater

Step-by-Step Guide to Making Mary Berry Salmon and Pea Risotto

Step 1: Prepare the stock

Keep your stock hot in a saucepan on low heat. Warm stock helps rice cook evenly without interrupting the simmer.

Step 2: Cook the salmon

Season salmon fillets lightly and pan-fry for 3–4 minutes each side until just cooked. Flake into large chunks and set aside.

Step 3: Sauté onion and garlic

In a large pan, heat butter and olive oil, add chopped onion and garlic, and cook until soft and fragrant.

Step 4: Toast the rice

Stir in Arborio rice and cook for 1–2 minutes until lightly coated and translucent around the edges.

Step 5: Deglaze with wine

Pour in the wine and let it reduce until absorbed (optional step for deeper flavour).

Step 6: Add stock gradually

Using a ladle, add hot stock one spoonful at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and tender but slightly al dente.

Step 7: Stir in peas and salmon

Add peas and gently fold in the flaked salmon. Heat through for 2–3 minutes.

Step 8: Finish with parmesan and parsley

Stir in parmesan cheese and parsley, adjust seasoning, and serve immediately while creamy.

What I Got Wrong (And How I Fixed It)

• Added all stock at once – Risotto turned soupy. Fixed by adding stock slowly with stirring.
• Overcooked salmon – Made it dry. Now I cook salmon gently and add it at the end.
• Didn’t stir enough – Stirring regularly helps release starch, making risotto creamy.

Healthier Ways to Make Mary Berry Salmon and Pea Risotto

• Use brown rice instead of Arborio for extra fibre (though cooking time will increase).
• Swap butter for olive oil to reduce saturated fat.
• Reduce parmesan and add nutritional yeast for a lighter option.
• Add extra vegetables such as courgettes or spinach.

Ingredient Substitutions for Mary Berry Salmon and Pea Risotto

• Salmon → Try smoked trout or cooked prawns.
• Arborio rice → Carnaroli rice or even pearl barley for a nutty flavour.
• Parmesan → Pecorino Romano or Grana Padano.
• Peas → Use broad beans or edamame for variation.

Pairing Ideas: What to Serve With Salmon and Pea Risotto

• Crisp green salad – Adds freshness to balance the creamy risotto.
• Garlic bread – Perfect for mopping up extra sauce.
• Roasted asparagus – Complements the salmon beautifully.
• Chilled white wine – A Sauvignon Blanc or Chardonnay works well.
• Tomato bruschetta – A light starter before serving the risotto.

Expert Tips for Salmon and Pea Risotto Success

• Use hot stock only – Prevents temperature drops and uneven cooking.
• Stir consistently – Releases starch for that signature creamy texture.
• Don’t overcook salmon – Keep it moist and flake it in at the end.
• Taste regularly – Adjust seasoning as you build layers of flavour.
• Serve immediately – Risotto thickens as it sits, so enjoy straight from the pan.
• Add lemon zest – Brightens the dish and balances the creaminess.

Creative Ways to Customize Salmon and Pea Risotto

• Stir in lemon juice for a refreshing twist.
• Add a touch of saffron for colour and depth.
• Mix in cream cheese or mascarpone for extra richness.
• Sprinkle with toasted pine nuts for crunch.
• Fold through fresh dill for a herby finish.

Storing Salmon and Pea Risotto the Right Way

• Refrigerate cooled risotto in an airtight container for up to 2 days.
• Avoid freezing, as risotto loses its creamy texture when thawed.
• Store salmon separately if possible to keep it fresh.

How to Reheat Salmon and Pea Risotto

• Stovetop method – Reheat gently with a splash of stock or water while stirring.
• Microwave method – Heat in short bursts, stirring in between and adding liquid if needed.
• Avoid oven reheating – Risotto can dry out easily in the oven.

Nutritional Breakdown (per serving)

• Calories: ~490 kcal
• Protein: 34g
• Carbohydrates: 52g
• Fat: 14g
• Fibre: 5g
• Sodium: 560mg

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FAQs

Do you cook salmon before adding it to risotto?

Yes, the salmon should be lightly cooked before adding it to risotto. Pan-fry or poach it for a few minutes until just done, then flake it in at the end of cooking so it stays moist and tender.

Can I make salmon and pea risotto without wine?

Yes, you can make salmon and pea risotto without wine. Simply skip the wine step and replace it with extra hot stock. The risotto will still be creamy and full of flavour.

How do you stop risotto from becoming too dry?

To keep risotto from drying out, add hot stock gradually and stir often. The rice should absorb the liquid slowly, creating a creamy texture. If it thickens too much, add a splash of extra stock before serving.

Should peas be added early or late in risotto?

Peas are best added towards the end of cooking risotto. Adding them in the last few minutes keeps their colour bright and their texture tender but not mushy.

Wrapping It Up

Mary Berry’s Salmon and Pea Risotto is a dish that proves you don’t need complicated steps to enjoy restaurant-quality food at home. With creamy rice, flaky salmon, and fresh peas, it strikes the perfect balance of flavour and texture.