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.
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
Keep your stock hot in a saucepan on low heat. Warm stock helps rice cook evenly without interrupting the simmer.
Season salmon fillets lightly and pan-fry for 3–4 minutes each side until just cooked. Flake into large chunks and set aside.
In a large pan, heat butter and olive oil, add chopped onion and garlic, and cook until soft and fragrant.
Stir in Arborio rice and cook for 1–2 minutes until lightly coated and translucent around the edges.
Pour in the wine and let it reduce until absorbed (optional step for deeper flavour).
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.
Add peas and gently fold in the flaked salmon. Heat through for 2–3 minutes.
Stir in parmesan cheese and parsley, adjust seasoning, and serve immediately while creamy.
Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-and-pea-risotto/