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Salmon & Sugar Snap Risotto

Salmon & Sugar Snap Risotto

Rating
4.5rating out of 5

(499 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

For a luxurious supper, you'll stir up a rich salmon risotto packed with garlic, lemon and melty cheddar cheese. Finish with sugar snap peas for crunch, and a drizzle of homemade chive oil. Buon appetito!

Prep Time

40 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Arborio-rice
160g arborio rice
garlic-clove
2 garlic cloves
fresh-chives
5g chives
Sugarsnap-peas
80g sugar snap peas
Cheddar-cheese
40g cheddar cheese †
Kallo vegetable stock cube
1 Kallo vegetable stock cube †
salmon fillets skinless
220g skin-on salmon fillets †
You Will Need
Pestle & mortar, butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 160g arborio rice
  • 1 garlic clove
  • 5g chives
  • 80g sugar snap peas
  • 20g cheddar cheese<span class="strong">†</span>
  • Kallo vegetable stock cube<span class="strong">†</span>
  • 220g skin-on salmon fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 827 kJ
196 kcal
2820 kJ
668 kcal
Fat
of which saturates
7.8 g
2.5 g
26.4 g
8.6 g
Carbohydrate
of which sugars
23.7 g
1.9 g
80.8 g
6.4 g
Fibre 1.3 g 4.5 g
Protein 10.3 g 35.2 g
Salt 0.77 g 2.63 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
5g chives
80g sugar snap peas
sugar snap peas
20g cheddar cheese
Pasteurised cows milk, salt, starter culture, vegetarian rennet
Kallo vegetable stock cube
sea salt, Palm oil, sunflower oil,Glucose syrup, sugar, vegetables (onions, celery,carrots,parsnips, tomatoes),maize starch, yeast extract, concentrated vegetable Juice ( carrots, onions, carrots) herbs (containing celery leaves), caramelised sugar, spices
220g skin-on salmon fillets
Salmon (salmo salar) (fish) (100%)
Allergens
  • Allergens highlighted by † (milk, celery, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spring-Time Salmon & Sugar Snap Risotto

Boil a kettle

Peel and finely dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-low heat

Once hot, add the diced onion with a pinch of salt and cook for 6-7 min or until softened but not coloured

2 Spring-Time Salmon & Sugar Snap Risotto

While the onion softens, peel and finely chop (or grate) the garlic

Dissolve the Kallo vegetable stock cube[s] in 750ml [1.5L] boiled water

3 Spring-Time Salmon & Sugar Snap Risotto

Once the onion has softened, stir the arborio rice and chopped garlic to the pan, stirring to coat the grains of rice in the oil

Add 1/3 of the vegetable stock and stir continuously with a wooden spoon until it has absorbed into the rice

Continue to add the stock, a ladle at a time, stirring for 20-25 min, until all the stock is absorbed and the rice is cooked

4 Spring-Time Salmon & Sugar Snap Risotto

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil

Once hot, add the salmon, skin-side down with a pinch of salt

Cook for 3 min on each side or until cooked through and easy to flake

Once cooked, peel the skin off the salmon and discard it

Flake the cooked salmon gently with a fork and keep warm

5 Spring-Time Salmon & Sugar Snap Risotto

Slice the lemon into wedges

Halve the sugar snap peas

Chop the chives finely

Grate the cheddar cheese

6 Spring-Time Salmon & Sugar Snap Risotto

Add the chopped chives, 2 tbsp [4 tbsp] olive oil, a pinch of salt and a squeeze of lemon juice to a pestle & mortar

Grind everything until you're left with a green oil – this is your chive oil

7 Spring-Time Salmon & Sugar Snap Risotto

Once the rice is almost cooked, add the halved sugar snap peas to the pan and cook for 2-3 min further

Remove the cooked risotto from the heat and stir through the grated cheese with a very large knob of butter

Add the juice of 1/2 [1] lemon and season very generously with pepper – this is your sugar snap risotto

Tip: Add a splash more water if your risotto is looking a little dry!

8

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Serve the sugar snap risotto in bowls, topped with the flaked salmon and a drizzle of chive oil

Garnish with a lemon wedge

Enjoy!

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