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A lovely cheery spring and summer risotto with delicate flavours of dill and parsley suitable for the whole family including babies from 6 months.

This is a winner to help everyone eat more oily fish each week and there is a whole courgette snuck in too. The dill is nice and settling for a delicate tummy and the parsley gives a nice boost of iron.

Here are the details...
Print Recipe
Servings Prep Time
people 10 minutes
Cook Time
25 minutes
Servings Prep Time
people 10 minutes
Cook Time
25 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 10 minutes
Cook Time
25 minutes
Servings Prep Time
people 10 minutes
Cook Time
25 minutes
Ingredients
Units
Instructions
  1. Heat a medium sized saucepan on a medium heat and add the olive oil, butter and rice.
  2. Stir well and slowly add in around 100ml stock. When the stock is absorbed, add around another 100ml and continue to do this until around 500ml more is absorbed by the rice and it is nearly cooked through.
  3. Then add the diced salmon, spring onions, grated courgette, dill, parsley, lemon juice and zest. Add around 100ml more stock and gently stir trying not to break up the salmon too much.
  4. Add in the parmesan cheese, the peas and the final 100ml of stock and the rice should be ready within 2-3 minutes.
  5. Season as needed with salt and pepper. Serve with extra parmesan and lemon zest grated on top.
Recipe Notes
  • Dairy Free – swap butter for one extra tablespoon of olive oil, swap parmesan for dried yeast flakes/nutritional yeast
  • Lower Carb/Higher Protein Option – swap Risotto rice for Mr Organic Red Lentil or Chickpea Rice which will reduce the cooking time down to 15 minutes, and probably use less stock.
  • Low Histamine Option – swap Parmesan for grated Mozzarella and lemon zest/juice for Sumac powder.
  • Fish Free Option – swap salmon for chicken, halloumi or butter beans.
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