Spring Mushroom and Pea Risotto with Salmon

This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: mushroom, pea, risotto, salmon
Servings: 6 Servings


  • 1 3/4 Cup Arborio rice
  • 4 1/2 Cups Stock Chicken or Vegetable work best
  • 1 Cup Mushrooms Minced
  • 1 Cup Yellow Onion Minced
  • 2 Cups frozen peas
  • 1/2 Cup flat leaf parsley Rough Chop
  • 1/4 Cup fresh mint Julienne
  • 2 TBL heavy cream
  • 2 TBL butter
  • 3 TBL Parmesan
  • 1 lemon Zested
  • 3 Cans ThinkPink or RedHead Fillets Flaked


  • 1. In a saucepan simmer chicken stock
  • 2. In a Large sauté pan slowly cook onions and mushrooms in butter over medium heat. After both have completely softened add the rice and cook until toasted, but not browned.
  • 3. Add half of the peas and chicken stalk ½ cup at a time, stirring constantly
  • 4. Once the rice is cooked to ‘al dente’ add the cream, parmesan, lemon zest and salmon and serve immediately.
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