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Risotto with Norwegian smoked salmon

Got 30 minutes? Then why not whip up this gorgeous Norwegian salmon risotto with green peas and tender stem broccoli. It's simple to make and absolutely delicious!

Cooking time20-30 min
Difficulty levelEasy



  • Lightly blanch your broccoli and peas by placing them in boiling water for 2 minutes, then plunging them into cold water. Set aside.
  • Melt the butter in a large pan over a medium heat.
  • When the butter is just melted, add the onion and garlic and fry for about 3 minutes, until the onions start to turn translucent.
  • Add the arborio rice and stir well until the rice looks glossy, which should take a couple of minutes.
  • Add 250ml of stock and bring to the boil. Turn the heat down to low.
  • You don’t need to stir continuously but risotto isn't a dish to be left unattended. Make sure you stir regularly to avoid sticking or burning and so that you know when more liquid is needed. In a few minutes, the liquid should be absorbed.
  • Continue adding stock, a ladleful at a time, stirring until the liquid has been absorbed. The whole process will take about 20-25 minutes in total, at which point the rice should be al-dente (firm, but without chalkiness when chewed).
  • Add your blanched peas and broccoli.
  • Turn off the heat, pop the lid on your pan and leave for 5 minutes to allow the greens to heat through.
  • Add the grated parmesan. Stir and ensure everything is heated through.
  • Turn the heat back on for a moment if needed. Risotto should be rich and creamy, but still hold its shape a little - if you feel your risotto is too thick, you can add a splash more stock or boiling water and stir through gently.
  • Garnish with slices of Norwegian smoked salmon and enjoy!