Ballerina Bites: Creamy Salmon, Mushroom & Pea Risotto
Who doesn't go weak at the knees at the sight of a tasty, mouth-watering Risotto? Well luckily Alexandra McMaster (aka. Ballerina Bites) is here to answer all our prayers as we head into the cooler months with this incredibly wholesome Creamy Salmon, Mushroom and Pea Risotto recipe. Perfect for those times your body needs something hearty and fortifying that your tastebuds will love too!
I would have to say my diet is plant-based as I personally find my body best responds to receiving and expending nutrients, but on occasion I do love a piece of fresh fish! My heavenly Creamy Salmon, Mushroom & Pea Risotto is my go-to recipe at the end of a big busy week when my body is craving a large bowl brimming with carbohydrates, protein and healthy fats.This recipe can also be doubled for that special occasion, or when you want to make an impression in the kitchen!
½ tbsp olive oil
1 small brown onion, peeled and diced
250g brown or button mushrooms, sliced
2 garlic gloves, peeled and crushed
2½ cups water
½ vegetable stock cube
1 cup brown rice
2 spring onions, thinly sliced
1 large handful parsley, finely chopped
½ cup frozen peas (thawed)
2 fresh salmon fillets
Cheesy Cream Sauce
juice of 1 lemon
3 tbsp water
2 tbsp tahini
2 tbsp nutritional yeast
Cheesy Sauce Method
In a small bowl add all ingredients and mix until smooth and creamy.
1. Preheat oven to 180°C and line a small tray with baking paper.
2. Place salmon on lined tray and bake for 12-15 minutes at 180°C. (See below when to cook salmon to ensure perfectly cooked flaky fish.)
3. Place water and stock cube in a saucepan and bring to a boil before reducing heat to a simmer.
4. Meanwhile, in a large pot add olive oil, onion, mushrooms, garlic and sauté on medium heat for a few minutes.
5. Add rice to the mushroom mixture and cook for a further 3 minutes.
6. Add a ladle of stock, making sure rice has completely absorbed the liquid before adding the next ladle.
- Begin to bake salmon here-
7. Continue process until stock is entirely used and rice is slightly al-dente.
8. Stir through the ‘cheesy cream sauce’ along with spring onions, parsley and peas.
9. Flake salmon with a fork and gently fold through the risotto.
10. Finally season with cracked black pepper.
Tip: Why not try roasting cubes of pumpkin (250g) with a little olive oil and s + p for 20- 30mins for a delicious supple sweetness though the dish.