15-Min Creamy Salmon Risoni Dinner
Enjoy this quick and creamy salmon risoni, featuring tender fish and a rich sauce made with butter, flour, and broth.
Ingredients
- 1.5 oz / 40g / 3 tbsp unsalted butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tbsp plain flour
- 2 cups milk
- 2 1/4 cups chicken broth / stock
- 1 1/2 cups dried risoni / orzo
- 2 cups frozen peas
- 1/2 cup grated parmesan
- 6 oz / 185 g hot-smoked salmon, flaked into large chunks
Instructions
- Melt butter in a deep skillet or pot over medium high heat.
- Add onion and garlic, cook for 2 minutes until translucent.
- Add flour and cook for 1 minute.
- Switch to a whisk and add half the milk. Whisk to dissolve the pasty onion mixture into the milk (about 20 seconds). Then add remaining milk, chicken broth, risoni and peas.
- Bring to simmer then turn heat down to medium so it bubbles gently. Cook for 5 minutes - stir occasionally for the first half then more frequently during the second half.
- At 5 minutes, take it off the stove - it will still be quite saucy but will reduce in the next steps and while serving.
- Stir through parmesan cheese, salt and pepper to taste. Then gently stir through salmon.
- Serve immediately, sprinkled with parsley leaves if desired.
Notes
- For an extra creamy sauce, use full-fat milk.
- Don't skip the resting step after cooking; it allows the sauce to thicken perfectly.
- If you don't have hot-smoked salmon, you can use regular smoked salmon or even cooked flaked chicken. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the resting step after cooking; it allows the sauce to thicken perfectly.
- If you don't have hot-smoked salmon, you can use regular smoked salmon or even cooked flaked chicken. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.