Salmon Risotto

This recipe is a family favourite of ours. One meal, served from one pot that the whole family comes to the table wanting to eat. Don’t be alarmed at using wine in this dish because the risotto cooks for a long time so the alcohol evaporates which means there isn’t any left by the time you serve it. You can leave out the wine but you won’t get the same depth of flavour.

A small portion of this risotto is suitable for babies from 10 months. The smoked salmon is salty, however, the portion size is small and this is a wonderful taste to offer your baby in terms of developing their sensory weaning experience.  Consideration should be given in terms of other salty foods offered that day.

Salmon Risotto

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4
Calories 309 kcal

Ingredients
  

  • 100 g smoked salmon
  • 200 g arborio rice
  • 1 tbsp olive oil
  • 1 small onion
  • 2 cloves of garlic
  • 1 sprig of parsley
  • 1200 ml low salt chicken stock or baby stock
  • 100 ml white wine
  • 300 g frozen peas
  • 25 g butter
  • 25 g parmesan cheese

Instructions
 

  • Dice the onion and add to a large pan with a tablespoon of olive oil and cook over a low heat for around 15 minutes
  • Chop the parsley and add to the onions
  • Meanwhile, make up the stock and keep it close by
  • Peel and crush the garlic and add to the pan keeping the heat low, and stir continuously to avoid the garlic burning.
  • Add the arborio rice, turn up the heat and stir continuously for 2 minutes, this allows the rice to toast.
  • Add the white wine, it should sizzle and evaporate quickly, keep stirring.
  • When all the liquid had been absorbed add the stock and combine well. Reduce the heat to a simmer.
  • Pop a lid on the pan and leave to cook for 15 mins or so, checking occasionally to ensure the rice isn’t sticking to the bottom of the pan.
  • Taste the rice to check that it’s cooked, it should be ‘al dente’ with a slight bite rather than be mushy.
  • If there is excess liquid, remove the lid of the pan and turn up the heat to boil off the excess, you will need to stir frequently at this point to ensure the rice doesn’t catch the bottom of the pan.
  • Once cooked turn off the heat, add the butter and stir through till its melted, this will give a lovely glossy sheen.
  • Add the parmesan and stir through till melted.
  • Add the frozen peas and fold through, the heat from the rice will defrost the peas, there is no need to cook them first.
  • Add the smoked salmon and fold through, the heat from the rice will ‘cook’ the salmon and as you stir it it will flake.
  • Place in a serving dish on the centre of the table and serve family-style alongside a green salad or some roasted veggies.

Notes

Nutrition per serving: 309 Kcal, 11g fat
Allergens: Milk, Fish
Age suitability: 10 months+
Keyword salmon risotto

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meet Sarah

I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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