How to Make Salmon Risotto Recipe Mary Berry
Discover the essence of a sumptuous dish, the Salmon, Fennel and Pea Risotto, a recipe perfected by Mary Berry. This dish stands as a testament to the blend of creamy rice, succulent salmon, and the fresh burst of peas, all brought together with a hint of fennel for a truly comforting meal. Ideal for any occasion, this recipe promises a delightful culinary experience.
Salmon, Fennel and Pea Risotto: A Mary Berry Classic
- Preparation Time: Less than 30 minutes
- Cooking Time: 10 to 30 minutes
- Serves: 4-6
Ingredients:
- Hot fish or vegetable stock (750ml/1 pint 6fl oz)
- Sunflower oil (2 tbsp)
- Fennel bulb, finely chopped (½ bulb or 1 small bulb)
- Garlic cloves, crushed (2)
- Arborio or risotto rice (225g/8oz)
- Dry white wine (300ml/10fl oz)
- Frozen petits pois (150g/5½oz)
- Lemon, juice only (½)
- Salmon fillets, skinned and thinly sliced (2 x 150g/5½oz)
- Full-fat crème fraîche (3 tbsp)
- Fresh tarragon, coarsely chopped (3 sprigs)
- Parmesan, grated (30g/1oz), plus extra for sprinkling
- Salt and freshly ground black pepper
- Pea shoots, to garnish (50g/2oz)
Preparation Instructions:
- Keep the stock warm in a saucepan over low heat.
- Fry the fennel in sunflower oil until softened, add garlic and rice, and cook until the rice is well-coated.
- Gradually add the wine-infused stock to the rice, stirring continuously until the rice is nearly cooked.
- Introduce the petits pois, lemon juice, and the remaining stock, followed by the salmon slices, crème fraîche, tarragon, and Parmesan.
- Season with salt and pepper, serve immediately, garnished with extra Parmesan and pea shoots.
Storage and Reheating: Risotto is best enjoyed fresh but if needed, store in the refrigerator for up to one day. Reheat gently, adding a little water or stock to prevent it from drying out.
Nutritional Information: This dish is rich in omega-3 fatty acids from the salmon, providing heart-healthy benefits, alongside a good source of protein and fiber from the rice and vegetables. The full-fat crème fraîche adds a touch of indulgence, making it a balanced and nutritious meal.
FAQ about the Salmon, Fennel and Pea Risotto:
- Can I use leek instead of fennel? Yes, a thinly sliced medium leek is a great substitute for those who prefer a milder taste.
- Is it possible to replace salmon with another type of fish? Absolutely, pink trout can be used as a delicious alternative to salmon in this recipe.
This recipe is a wonderful way to enjoy a balanced, flavorful meal that is both comforting and easy to prepare. Perfect for a cozy dinner at home or impressing guests at a gathering, Mary Berry’s Salmon, Fennel and Pea Risotto is sure to delight any palate.