Grilled Salmon Pesto Risotto
This delicious recipe combines creamy Arborio rice risotto with the fresh flavors of green pesto, peas, and scallions. Topped with perfectly grilled salmon, seasoned with lemon slices for a zesty touch, this dish is finished with mascarpone and Parmesan for a rich, savory experience. Ideal for a sophisticated dinner, it's a meal that promises a balance of textures and flavors, all while showcasing the vibrant taste of summer.
Kevin Dundon
Kevin Dundon
Recipe - Dingle - Garvey
Grilled Salmon Pesto Risotto
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
0Ingredients
4 fresh salmon fillets
240g Arborio risotto rice
2 tbsp SuperValu Signature Tastes Pesto alla Genovese
2 shallots, finely diced
1 clove of garlic, diced
100ml white wine, optional
1 litre vegetable stock, approx , boiling,
2 lemons
75g frozen petit pois
4 scallions, sliced
75g Parmesan, freshly grated + extra to serve
4 tbsp mascarpone cheese
40g rocket leaves
Salt
Pepper
Directions
- Choose a wide saucepan with a thick base and preheat a griddle pan or a barbecue to medium.
- On a low heat slowly, heat the oil and add the chopped shallots, garlic, and cook gently for 30 seconds until softened.
- Mix well to ensure it does not stick to the base of the pan
- Stir in the Arborio rice.
- Allow the rice to become glazed and cook without any liquid for 1-2 minutes, stirring at all times.
- Next add the white wine, stirring continuously.
- Add some simmering vegetable stock into the rice (low / medium heat at all times).
- Add the stock little by little, never adding the next ladle until the previous one has evaporated.
- It is vitally important not to rush this process but continue to add all of the liquid or until the rice is plump and tender about 15-18 minutes.
- Meanwhile, drizzle some oil on the salmon fillets. Season well and line the barbecue ridges with lemon slices and add the salmon over. Sear for 5-8 minutes until the salmon is fully cooked using the lemon slices as a flavour enhancer and protection to avoid the skin of the salmon to attached to the griddle. Remove the salmon from barbecue and keep warm.
- (Alternatively, grill salmon in the oven at 240oC for 13-14 minutes.)
- Once risotto is nearly cooked, add in the peas, green pesto and scallions. Season well.
- Remove from the heat, stir in mascarpone and parmesan to taste.
- Check the seasoning, and add extra lemon juice or green pesto to balance acidity.
- Serve the risotto immediately with flaked barbequed salmon, rocket leaves, and additional Parmesan cheese if desired.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Signature Tastes Irish Organic Salmon Darnes (220 g)
€7.99€36.32/kg
Roma Risotto Rice (500 g)
€3.69€7.38/kg
Signature Tastes Italian Pesto Alla Genovese (190 g)
€2.50€13.16/kg
SuperValu Scallion (1 Piece)
€0.99
SuperValu Loose Garlic (1 Piece)
€0.49
Age restricted item
Santa Rita 120 Sauvignon Blanc (75 cl)Only €9
€9.00€9.00/75cl
Knorr Vegetable Stock Cubes 8 Pack (80 g)
€3.09€38.63/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Petit Pois (450 g)
€0.79€1.76/kg
SuperValu Scallion (1 Piece)
€0.99
SuperValu Parmigiano Reggiano Cheese Wedge (150 g)
€2.99€19.93/kg
SuperValu Mascarpone Cheese (250 g)
€1.69€6.76/kg
SuperValu Rocket (60 g)
€1.00€16.67/kg
Funky Soul Sea Salt Grinder (95 g)
€1.29€13.58/kg
Cape Herb Black Pepper Grinder (50 g)
€2.99€59.80/kg
Directions
- Choose a wide saucepan with a thick base and preheat a griddle pan or a barbecue to medium.
- On a low heat slowly, heat the oil and add the chopped shallots, garlic, and cook gently for 30 seconds until softened.
- Mix well to ensure it does not stick to the base of the pan
- Stir in the Arborio rice.
- Allow the rice to become glazed and cook without any liquid for 1-2 minutes, stirring at all times.
- Next add the white wine, stirring continuously.
- Add some simmering vegetable stock into the rice (low / medium heat at all times).
- Add the stock little by little, never adding the next ladle until the previous one has evaporated.
- It is vitally important not to rush this process but continue to add all of the liquid or until the rice is plump and tender about 15-18 minutes.
- Meanwhile, drizzle some oil on the salmon fillets. Season well and line the barbecue ridges with lemon slices and add the salmon over. Sear for 5-8 minutes until the salmon is fully cooked using the lemon slices as a flavour enhancer and protection to avoid the skin of the salmon to attached to the griddle. Remove the salmon from barbecue and keep warm.
- (Alternatively, grill salmon in the oven at 240oC for 13-14 minutes.)
- Once risotto is nearly cooked, add in the peas, green pesto and scallions. Season well.
- Remove from the heat, stir in mascarpone and parmesan to taste.
- Check the seasoning, and add extra lemon juice or green pesto to balance acidity.
- Serve the risotto immediately with flaked barbequed salmon, rocket leaves, and additional Parmesan cheese if desired.