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- Dish type
- Main course
- Seafood risotto
Fancy a great tasting risotto without the wait? If so then have a look here! This recipe serves four.
2 people made this
- 1 1/2 tablespoons olive oil
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 1 small splash white wine
- 4 salmon fillets, cut into chunks
- 450g to 600g microwave long grain rice
- 320g frozen peas
- 200ml tub half fat crème fraîche
- juice of 1 lemon
- freshly ground black pepper, to taste
- fresh crusty bread, to serve
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Place the oil in a large, deep frying pan and gently sauté the garlic and shallots for 2 to 3 minutes over a medium heat. Add the wine and bubble for a further minute or so over a moderate heat. Add the salmon and cook, turning occasionally, for 3 to 4 minutes.
- Add the rice to the pan with the salmon and cook over a moderate heat for a few minutes. Cook the peas in boiling water for 2 minutes, drain then add to the pan with the rice and salmon.
- Stir in the crème fraîche and squeeze over the lemon juice, combine thoroughly and season to taste with black pepper. Serve with the bread.
Add a handful of freshly chopped parsley or basil to this dish if you have it. You could also add a handful of fresh, chopped tomatoes or change the peas for broccoli or spinach.
See it on my blog
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No-Stir Creamy Lemon & Herb Baked Risotto
This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!
Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken.
- 750ml/1 pint 6fl oz hot fish or vegetable stock
- 2 tbsp sunflower oil
- ½ fennel bulb (or 1 small bulb), trimmed and finely chopped
- 2 garlic cloves, crushed
- 225g/8oz arborio or risotto rice
- 300ml/10fl oz dry white wine
- 150g/5½oz frozen petits pois
- ½ lemon, juice only
- 2 x 150g/5½oz salmon fillets, skinned and thinly sliced
- 3 tbsp full-fat crème fraîche
- 3 sprigs fresh tarragon, coarsely chopped
- 30g/1oz Parmesan, grated, plus extra for sprinkling
- salt and freshly ground black pepper
- 50g/2oz pea shoots, to ganish
Pour the stock into a saucepan and keep warm over a low heat.
Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked.
Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.
Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots.
It is important to add the stock when it is hot. If you add cold stock the mixture will take too long to boil and the rice will be overcooked.
It is important to serve risotto as soon as it is cooked, as it doesn’t keep well on the heat – it becomes soggy.
Five minute Salmon "Risotto"
The cheat: Who says you need to spend ages to create the perfect risotto? This tasty makeshift version uses pre-cooked rice and cream cheese, and takes just a matter of minutes.
2 x 250 g pouches express basmati rice
(½ pint) fish stock, plus extra to thin (optional)
freshly chopped chives, plus extra to garnish
Finely grated zest of ½ lemon
(3½oz) hot-smoked salmon, skinned and flaked
Put the rice and stock together in a large pan over high heat, stirring.
Stir in the cream cheese, chopped chives and lemon zest, and heat through. Carefully fold through the hot-smoked salmon (don't stir too much or you'll break up the flesh). You can thin the risotto with a little more fish stock or water, if you like. Check the seasoning, garnish with extra chives and serve immediately with a crisp green salad.
Prep 15 min
Cook 30 min
2 tbsp olive oil
2 shallots, peeled and finely chopped
1 stick celery, finely chopped
Salt and black pepper
350g risotto rice (arborio or canaroli)
100ml dry white wine or 50ml dry vermouth
1-1.25 litres light chicken or vegetable stock, simmering
1 large unwaxed lemon (zest and juice)
75g mascarpone or robiola
60g parmesan, grated
In a large, heavy-based frying pan or enamel-based cast iron casserole, warm half the butter and all the oil over a medium-low flame then gently fry/ stew the onion and celery along with a pinch of salt until soft and translucent - this will take about seven minutes. Add the rice and stir until each grain glistens – you want them to become partly translucent and to smell slightly toasty.
In another pan on the back of the stove, keep the stock at a simmer.
Raise the flame, add the wine or vermouth and let it bubble and evaporate for a minute. Start to add the stock, ladle by ladle, stirring continuously while everything bubbles at a lively pace, allowing each ladleful to be absorbed by the rice before adding the next. Add the lemon zest after 10 minutes. Continue until the rice is tender but with a slight nutty bite, and the risotto is soft and rippling. This can take anything from 17 - 25 minutes depending on the rice you are using: keep tasting.
Pull the pan from the heat and, using a wooden spoon, firmly beat the remaining butter, mascarpone, parmesan, two tablespoons of lemon juice and a generous grind of black pepper into the rice. Cover the pan and leave to rest for one minute. Beat again and serve.
- about 450 g Norwegian salmon or lightly smoked trout fillets, cut into 4 portions
- 50 g butter, melted
- freshly ground black pepper
Pea and lemon risotto
- 1 Tbsp (15 ml) olive oil
- 2 Tbsp (30 ml) butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 C (250 ml) Arborio rice
- ½ C (125 ml) dry white wine (or replace with stock)
- about 3 C (750 ml) hot vegetable stock
- 1 C (250 ml) blanched fresh peas (boiled for 1 minute and refreshed in cold water)
- ½ C (125 ml) grated Parmesan cheese
- zest and juice of 1 small lemon
- sea salt and freshly ground black pepper
Serves : 2
- small onion
- large clove garlic
- 200g risotto rice ( washed and drained )
- medium glass white wine
- ½ litre vegetable stock
- 100g Smoked salmon
- large handful parsley ( chopped )
- zest of lemon and some of the juice
- 2 tbs cream cheese ( optional )
- 1 handful mushrooms ( sliced )
- black pepper
- olive oil
Brush the fish with olive oil prior to grilling to seal in the juices. Grill the salmon. Use a fork and flake salmon pieces should not be larger than bite size. Cover and set aside. (You may prepare the fish up to a day ahead and refrigerate.)
Over medium heat, saute the garlic and onion in olive oil until the onion is glassy (about 5 minutes). Add the rice and saute until the rice becomes slightly translucent with small white dots in the middle. (This takes about one minute.)
Add one cup of the vegetable stock. Stir continuously. As the liquid cooks down, continue to add liquid one cup at a time, alternating between the vegetable stock and the white wine.
After 10 minutes, add the lemon juice and continue stirring. After about 18 minutes, begin testing the rice every 2 minutes. (NOTE: This entire process of adding liquid takes about 20 minutes, and you must stir continuously.)
When the rice is almost done, add the fresh lavender. Remove the rice from the heat after 2 minutes. Add the flaked salmon and mix well. Add the cheese and olive oil and mix again. Spoon into a serving bowl and enjoy.
Lemon Butter Sauce Ingredients
- Lemon Juice. Freshly squeezed lemon juice is the best. You can also add a bit of orange juice for extra flavor.
- Butter. You’ll need cold butter, to make sure the sauce is the right consistency.
- Parsley. Fresh finely chopped parsley is the way to go.
- Garlic. This ingredient is optional. If you are not a garlic fan, feel free to skip it.
- Salt & Pepper.
Perfection as published, but I added fresh thyme to the sautéed shallots simply because I had some in my herb garden. It certainly elevated the dish. Served the lemon risotto with seared scallops and could imagine it pairing well with crab cakes, roast chicken or turkey, and mild-flavored fish.
Perfection as is, although twice as much parsley is nice. Might cut back a bit on the parmesan next time - depending upon how rich the rest of the meal is.
Such an easy flavourful recipe. Turned out great. Tasted very cheesy and lemony. Just perfect to pair with red snapper and grilled vegetables.
Cooking risotto is so relaxing. This recipe has a beautiful lemon flavor. I used vegetable stock instead of chicken stock and served with steamed broccoli, sugar snap peas and a glass of sauvignon blanc for a very nice vegetarian meal.
More of s question than s review. I am embarrassed to even ask. Do you cook the shrimp in with the risotto, or cook the shrimp separate? If separate how do you cook them?
This is one of our favorites and I always get rave reviews. I love its creamy texture and it compliments a spicy fish or chicken dish. It's one of the few leftovers that my sweetie eats.
Loved it. I have a bad history with risotto. My sister calls it library paste because of my previous attempts. This was creamy and tasty. I was worried that the lemon would be too strong, but it wasn't. I added asparagus at the end to make it a meal.
Very nice! You won't be able to stop eating it! Half hr of steering well worth it!
Delectable. Decided to forgo the peel and up the lemon juice, but otherwise prepared as detailed. Roasted brussel sprouts were the perfect accompaniment. Enjoy! :)
Simple and tasty. Needs no revisions. I served with seared scallops. Delicious!
I followed the instructions exactly and the lemon risotto was absolutely fantastic. Iɽ strongly recommend this recipe.
Finally a recipe that comes out right! It was great & everyone is requesting it again. Easy & inexpensive too.
Good with lemon chicken sausage and broccoli rabe
I put the lemon rind in with the second half cup of stock and also added 1/2 teaspoon of fresh tyme with the parsley at the end. It had a deep layered flavor, that has been delicious with both fish and veal. Fabulous.
I've made this several times, as well as every other recipe in the May 2002 Bon Appetit (Islands of the Mediterranean), which is itself the best cookbook ever. Every recipe -- this included -- is perfect as is, no tweaking necessary, and has been a hit every time.
WOW! Where have I been? I just found this recipe and used it as a base for a lamb shank recipe and the risotto was more the main entree instead of the fall-off-the-bone lamb! Make it as is-- don't change anything. Perfection shouldn't be messed with :)
What's not to love about this risotto! If you love lemon this is the risotto for you. Will definitely make again.
This was delicious! I just finished it and I can't stop eating it out of the pan. I skipped the parsley, reduced the cheese and butter, used a yellow onion instead of shallots, and increased the white wine. My boyfriend argues that it is a little too lemony, but I think it is just right. Maybe next time I will reduce the zest to compromise. because there will definitely be a next time.
Wow! This was unbelievable. I made this a few months ago and had saved the recipe. I just found it again and now I can't wait to make it again. My husband is not a big risotto fan (what??) and he said that this was on the list of things to revisit. I did alter it a tiny bit by adding fresh peas. I just love peas in risotto and it was super. The brightness of the lemon cuts through the richness of the butter and the balance of flavors is perfect!
Great recipe - will definitely cook this again. Only change I made is at the end of the cooking to take the risotto off the heat, sprinkle over the remaining parmesan and butter (in flakes), put the lid on and rest for a few minutes before giving it a good stir. That makes it even creamier. Then proceed as per recipe with the parsley, lemon juice and peels.
Outstanding. My first attempt at risotto, and it turned out great. Toasted the rice longer than 1 minute, and used a 1/2 cup more broth to get just the right bite. The lemon & parsley brightened it up beautifully against the richness of the cheese. Next time I'll try adding some seafood.
I had some leftover Arborio rice, and had the shallots, parsley and lemon. But I used Parano cheese, forewent the butter and used vegetable broth. I also threw in Maitake mushrooms. Amazing!
Loved it! Added 1 zucchini, cubed and sauteed, right at the end. Also sprinkled each serving with sliced toasted almonds, as another reviewer suggested. Divine - my new favorite risotto!
Terrific risotto recipe. Omitted parsley used veg broth until risotto was done (?cups). Would make for guests. Used a bit more wine than called for before starting to add broth.