I made this gorgeous salmon, asparagus and pea risotto for dinner recently and it turned out beautifully! I had to share the recipe, as it was so delicious we’ve already added it to our regular meal rotation.
Rather than using parmesan cheese, I use mascarpone cheese in this risotto. This works much better with the flavour of the salmon and gives you a creamy risotto that the whole family will enjoy.
This dish takes about 30 minutes to make so works well as a midweek meal, as well as being special enough to serve at dinner parties (if we ever get to have those again!). The salmon is baked in the oven so you won’t have unpleasant fishy aromas wafting around and the end result is healthy, succulent and delicious.
Baked Salmon with Asparagus, Pea & Mascarpone Risotto Recipe (GF)
This recipe serves 3 large portions or 4 medium portions – it all depends on your appetite. The risotto base keeps well as leftovers, simply store in the fridge in an airtight container and enjoy with two days.
You’ll find a full method below along with lots of pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – firstname.lastname@example.org – or DM me on social media @myglutenfreeguide. Ooh, also send photos of your creations please!
If you enjoy making and eating this salmon risotto, I would be very grateful if you could leave a review on the recipe card below.
Enjoy! Laura xxx
- 1 large onion
- 2 large cloves of garlic
- 250g risotto rice (I use arborio)
- 200ml white wine
- 1 litre vegetable stock
- 200ml water
- 150g asparagus, chopped into small pieces
- 150g frozen peas
- Black pepper
- 100g mascarpone cheese
- 500g salmon (or enough for one fillet per person)
- 1 lemon
- Finely dice the onion and add to a non-stick pan or high-sided frying pan with some olive oil. Cook over a medium-low heat for 10 minutes until it is soft and translucent.
- While the onion is softening you can prepare the salmon. Preheat the oven to 180C (fan). Place the fillets on a baking tray lined with tin foil, then slice the lemon into half-moon pieces and place on top of the salmon. Lay a second piece of foil over the top of the salmon and crimp the edges of the two pieces to create a sealed parcel. Set aside while the oven heats.
- Now back to the pan, mince the garlic and add to the onion, stirring through for 1 minute untilit becomes fragrant.
- Add the risotto rice and white wine to the pan and turn the heat up to medium. Cook until the wine has been absorbed by the rice.
- Put the salmon in the oven at this point - it will need 15-20 minutes to cook, depending on how you like it. I do 15 minutes (at which point the salmon will be just cooked and nice and juicy).
- While the salmon is cooking we can get on with the risotto. Start to integrate the stock, adding about 100ml at a time to the rice and stirring constantly to avoid the risotto sticking to the bottom of the pan. By adding the liquid gradually you will ensure you don’t add too much and end up with a sloppy mess! The rice with quadruple in volume once cooked and if you run out of stock, just add the 200ml water until the rice is nice and soft (or al dente if you prefer it the Italian way). This will take about 15 minutes - don't forget about the salmon, you can take this out of the oven and set aside (still in its parcel) while you finish the risotto.
- When almost all of the liquid has been absorbed, stir the frozen peas and asparagus through the risotto and cook for a final 5 minutes.
- Stir the mascarpone through the risotto, heat for 1 minute, season to taste with black pepper and then it's ready to serve. Spoon the risotto into wide pasta bowls, top each bowlful with a salmon fillet and serve with some fresh rocket salad on the side. Delicious!
For more easy and naturally gluten free meal ideas, please check out some of my other recipes and bookmark them for later:
Enjoy! Laura xxx