Vegetable & Salmon Risotto with Basil Pistachio Pesto

Vegetable & Salmon Risotto with Basil Pistachio Pesto

Cooking time


1. Put stock in a medium saucepan over medium heat. Bring to the boil, remove from heat then cover with a lid to keep warm.

2. Meanwhile, heat oil in a large heavy-based saucepan over medium heat. Add onion, garlic and rice, cooking until rice begins to turn translucent. Add hot stock ½ cup at a time, stirring constantly with a wooden spoon only adding more once stock has been absorbed. Continue cooking, stirring and adding stock until all stock has been used. This should take about 20 minutes in total.

3. Meanwhile, steam asparagus, zucchini and snow peas until just tender.

4. Remove risotto from heat and stir in parmesan and lemon zest. Season. Top with steamed vegetables, roughly broken pan-fried salmon fillets, a dollop of pesto and scattering of basil leaves. Serve.

Ingredients Chevron Icon

  • 1.5 L chicken stock
  • ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups Arborio rice
  • 1 bunch asparagus, halved
  • 1 small zucchini, diced
  • 100g snow peas, halved
  • 25g parmesan, finely grated
  • Finely grated zest of 1 lemon
  • Sea-salt flakes and freshly ground black pepper, to season
  • 2 skinless boneless salmon fillets, pan-fried
  • ¼ cup Basil Pistachio Pesto or store bought basil pesto
  • ¼ cup basil leaves