Smoked Salmon & Pea Risotto
A creamy risotto infused with smoked salmon, fresh peas, and a hint of local microbrewery beer for a bold Southern flavor. This southern-inspired pasta ready in about 70 minutes pairs arborio rice, flaked smoked salmon, fresh or thawed frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups arborio rice
- 1 lb, flaked smoked salmon
- 1 cup, fresh or thawed frozen peas
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/4 cup microbrewery beer
- 3 tbsp butter
- 1 small, minced shallots
Instructions
- Step 1: In a large pot, melt 3 tbsp butter over medium heat. Add 1 minced shallot and sauté for 2 minutes until softened.
- Step 2: Stir in 1 1/2 cups arborio rice, toasting for 1 minute. Add 1/2 cup white wine and 1/4 cup beer, stirring until absorbed.
- Step 3: Gradually add 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente.
- Step 4: Fold in 1 cup peas and 1 lb smoked salmon. Garnish with additional shallots and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Salmon & Pea Risotto take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Salmon & Pea Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Smoked Salmon & Pea Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Salmon & Pea Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Salmon & Pea Risotto?
Southern pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
