Salmon, Spinach & Pea Risotto

Name: Salmon, Spinach & Pea Risotto
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp Olive oil; 1 tbsp Butter; 1 Onion (small, finely chopped); 200 g Arborio rice; 700 ml vegetable stock (warm); 150 g Frozen peas; 2 handfuls spinach; 300 g Salmon fillets; 3 tbsp Grated parmesan

Cara @babyledweaning

Toddler and the whole family absolutely loved it. Healthy, quick and easy. What more can you ask for!

Cara @babyledweaning

Toddler and the whole family absolutely loved it. Healthy, quick and easy. What more can you ask for!

Saved

Ingredients

45 minutes

4 servings

1 tbspOlive oil
1 tbspButter
1Onion (small, finely chopped)
200 gArborio rice
700 mlvegetable stock (warm)
150 gFrozen peas
2 handfulsspinach
300 gSalmon fillets
3 tbspGrated parmesan

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Steps

45 minutes

1

Bake salmon at 180°C for 12–15 min until cooked. Flake and set aside.
2

In a large pan, heat olive oil and butter. Sauté onion until soft.
3

Add rice, stir to coat, then add stock gradually, stirring often, until absorbed (about 25 min).
4

Stir in peas and spinach for the final 5 min.
5

Add flaked salmon and parmesan. Stir until creamy.

Saved

Cooksnaps

Saved

Cara @babyledweaning

on December 17, 2025 22:43

Documenting BLW recipes, low or no added sugar and salt, reasonably healthy, suitable for babies and toddlers as well as adults. I’m saving these recipes so I don’t forget them!

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Salmon, Spinach & Pea Risotto

Salmon, Spinach & Pea Risotto

Ingredients

Steps

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