Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes 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.