Salmon & Lemony Charred Pea Risotto
with Asparagus & Parmesan
Salmon & Lemony Charred Pea Risotto
Creamy risotto with tender salmon, bright lemon, charred peas, crisp asparagus, and a savory Parmesan finish for a fresh, spring-inspired dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 6 ounce Asparagus
- 2 clove Garlic
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- ¼ ounce Parsley
- 4 ounce Peas
- 10 ounce Salmon
- 2 unit Scallions
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 3 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories970
Protein44g
Carbs89g
Fat51g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a vegetarian version, swap the salmon for extra asparagus, peas, or roasted mushrooms and use a suitable stock. To avoid dairy, leave out the Parmesan or replace it with a plant-based hard cheese; for fish-free needs, the same veggie swap works.
What to serve with it
Serve with a crisp green salad or roasted cherry tomatoes to cut through the rich, lemony rice. A chilled white wine or sparkling water with citrus fits the bright flavors well.
