Spring Pea Mint Risotto with Lemonherb Crusted Salmon

Q: What exactly *is* Arborio rice, and can I use a different type for this Spring Pea & Mint Risotto?

Arborio rice is a short-grain rice known for its high starch content, which is key to achieving the creamy texture of risotto. While you *could* technically use another short-grain rice like Carnaroli, the results won't be quite the same. Avoid long-grain rice, like basmati or jasmine, as they won't release enough starch. If you're in a real pinch, pearled barley can be a surprising substitute, though it will have a slightly different texture – a bit like a hearty "peasant" version of risotto!

Q: Help! My risotto is either too soupy or too dry. What am I doing wrong?

Risotto is a bit like Goldilocks' porridge – it needs to be *just right*. The key is patience and gradual broth addition. Add the hot broth one cup at a time, stirring constantly and allowing the rice to absorb it before adding more. If it's too soupy, you might be adding too much broth at once or not cooking it long enough. If it's too dry, you're probably not adding enough broth or letting it absorb too quickly. Also, make sure your heat isn't too high!

Spring Food Perfection Pea Mint Risotto with Salmon

By Marcus O’NeillSeptember 15, 2025Updated: September 14, 2025

5.00 (3 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Ever feel like winter just won't quit ? This spring food recipe is your sunshine breakthrough. We're talking bright flavors and a dish that just screams "bring on the warmer weather".

Honestly, get ready for a flavor explosion.

Brief Overview

Risotto originates from Northern Italy. It's all about slow cooking and love! This version is a medium difficulty dish and takes about an hour.

It yields four servings perfect for a small gathering.

Main Benefits

This spring pea risotto with salmon offers a good dose of protein and healthy fats. It's ideal for a weekend brunch or dinner party.

What makes it special? The crispy skinned salmon with a lemon herb crust. It's like, totally next level.

Ready to jump into ingredients? Let's do it!

Seasonal Spring Dishes That Wow

This spring pea risotto with lemon herb salmon is a real celebration! I always think of my grandma's garden when I make this. The peas and mint just remind me of her.

It's a perfect way to enjoy all those fresh spring recipes popping up now. Think of it as a hug on a plate.

I am looking to create more recipes, I just got inspired to also look into asparagus recipes spring and rhubarb recipes spring I'll keep you updated on all my creations!

The Magic of Mint Risotto

This isn't your average mint risotto , you know? The lemon herb salmon on top just elevates it. It's that combo of creamy risotto and crispy fish that gets everyone talking.

I remember the first time I made this, I almost burned the rice. Whoops ! But hey, we all learn from our mistakes, right? Now I am an expert.

Diving into the Ingredients: Spring Edition

Let's be honest. The best seasonal spring dishes start with amazing ingredients. Think vibrant green peas. Fragrant mint. Fresh, flaky salmon.

Oh my gosh , I can almost taste it now. You could also check on new potato recipes spring or even morel mushroom recipes spring as other options for sides.

Plus, don't forget that bright lemon zest and those herby notes. Trust me, you're gonna love it. I also want to try something more meaty, such as spring lamb recipes

A Fresh Start with Spring Pea Risotto

Okay, real talk? This spring food recipe isn't just tasty. It's good for you, too. Packed with vitamins and flavor, it's the perfect way to celebrate the season.

This risotto is perfect for a light lunch or a sophisticated dinner party!

Ingredients & Equipment for a Spring Symphony

Let's talk ingredients for our Spring Pea & Mint Risotto with Lemon Herb Crusted Salmon. Honestly, good ingredients make all the difference.

I once tried making risotto with old rice. It was a disaster. Learn from my mistakes!

Main Players

Panko Breadcrumbs: 1/4 cup (30g). These need to be super fresh. Stale crumbs lead to a weird crust.
Olive Oil: 2 tablespoons (30ml) for the crust, and 2 tablespoons (30ml) for the salmon. Extra virgin is the way to go.
Parsley & Dill: 1 tablespoon (15ml) each, finely chopped. Fresh herbs are the key.
Lemon Zest: 1 teaspoon (5ml). Zest it right before you need it.
Garlic Powder: 1/4 teaspoon (1.25ml). A touch of savoury goodness.
Salmon Fillets: 4 (6-ounce/170g) , skin on. Look for bright, firm fillets. No fishy smell!
Unsalted Butter: 4 tablespoons (60ml), divided. Use good quality butter. It makes a difference!
Shallot: 1 medium , finely chopped (about 1/2 cup/50g). Sweet and delicate.
Arborio Rice: 1 1/2 cups (300g). This is essential for risotto!
Dry White Wine: 1/2 cup (120ml). A crisp Sauvignon Blanc works wonders.
Hot Broth: 6 cups (1.4 liters), chicken or vegetable, low sodium. Keep it HOT!
Peas: 1 cup (150g), fresh or frozen. Spring pea risotto isn't the same without them.
Parmesan Cheese: 1/4 cup (15g), grated, plus more for serving. Real Parmigiano Reggiano is worth the splurge.
Mint: 1/4 cup (15g), chopped. Adds that fresh mint risotto flavour.
Lemon Juice: 2 tablespoons (30ml). Brightens everything up.
Salt and pepper: To taste.

Seasoning Secrets

For the crust, that lemon zest and herbs. Honestly, it's divine! Don't be shy with the salt and pepper. A pinch of red pepper flakes adds a nice kick.

If you don't have fresh dill or parsley, use half the amount of dried herbs.

For the risotto, the Parmigiano Reggiano is what really makes the flavors sing. Lemon juice brings the acidity needed.

Seasonal spring dishes like this thrive on fresh flavors.

What You'll Need

You don't need fancy gadgets for this recipe. Simple tools work best.

Large Skillet . For the salmon. A cast iron skillet gives a great crust.
Large Saucepan or Dutch Oven . For the risotto.
Citrus Zester . Because fresh lemon zest is a must.
Mixing Bowls .
Whisk . Essential for stirring the risotto.
A wooden spoon or spatula.
A citrus zester.

Don't have a zester? A fine grater will do the trick. No skillet? Use a frying pan. Cooking should be fun and flexible! This dish is a celebration of spring food , with vibrant greens and zesty flavors.

Other great spring recipes are of course asparagus recipes spring and rhubarb recipes spring . Don't forget new potato recipes spring and for the more adventurous morel mushroom recipes spring .

Those that like meat spring lamb recipes are also great options. Enjoy making this simple and delicious dish and feel free to add your little twist.

Cooking Like a Pro: Spring Pea & Mint Risotto with Lemon Herb Salmon

Oh my gosh, are you ready for some serious spring food vibes? This recipe for Spring Pea & Mint Risotto with Lemon Herb Salmon is like a burst of sunshine.

It's kinda fancy but totally doable, even if you're not exactly Gordon Ramsay. Trust me, you got this! It's one of my favourite spring recipes .

Prep Like a Chef: Getting Organized

Okay, first things first: mise en place . Sounds posh, right? It just means getting everything ready before you start. Chop your shallots, zest your lemon, measure out your rice you know the drill.

This helps cooking become more efficient. Plus, it stops you from that mad dash mid-cooking. Honestly, who needs that stress? I know when I'm cooking seasonal spring dishes , I just love to make the whole experience something to look forward to.

step-by-step: Risotto Magic

Alright, let's get cooking!

Lemon Herb Power: Mix 1/4 cup panko breadcrumbs, 2 tablespoons olive oil, herbs, zest, and garlic powder. Set aside.
Salmon Time: Pat salmon dry, season, and sear skin side down in hot oil ( 6- 8 minutes ) until crispy. Flip, cook another 2- 4 minutes until done. Top with the lemon herb crust.
Risotto Base: Melt 2 tablespoons butter, saute shallots for 3 minutes .
Rice Toast: Add 1 1/2 cups Arborio rice, toast 1- 2 minutes .
Wine Time: Deglaze with 1/2 cup white wine, let it absorb.
Broth Power: Add hot broth, 1 cup at a time, stirring until absorbed.
Risotto Cook: Continue until rice is creamy and al dente ( 20- 25 minutes ).
Finishing Touch: Stir in peas, Parmesan, mint, lemon juice, and remaining butter. Season to taste.

Pro Tips: Level Up Your Cooking

Want to really impress? Use hot broth. This makes the risotto cook faster and more evenly. Also, stir, stir, stir! Seriously, don't stop. This releases the starch and makes it super creamy.

Oh, and please, please don't overcook the salmon. Aim for slightly undercooked in the middle. One time I made Lemon herb salmon for my family and overcooked it.

I felt so embarrassed. It's better to be safe than sorry, you know?

Spring Food: Other Options

You might also like to consider spring lamb recipes , asparagus recipes spring , morel mushroom recipes spring , new potato recipes spring and rhubarb recipes spring for great alternatives.

How about a spring pea risotto or mint risotto .

Recipe Notes

So, you're about to make this amazing Spring Pea & Mint Risotto with Lemon Herb Crusted Salmon . Ace! Here are a few extra nuggets of wisdom to help you nail it.

Honestly, these are the things I wish I knew the first time I tried spring recipes like this.

Serving Suggestions

Let's talk presentation! For plating, think bright and airy. Spoon that creamy risotto onto a plate. Then, place the salmon on top.

A sprinkle of extra Parmesan always looks good. Garnish with a tiny sprig of fresh mint. I love serving this with a crisp Sauvignon Blanc .

A simple green salad on the side makes it a complete meal.

Storage Tips

Got leftovers? Pop that Spring Pea Risotto in the fridge, it’ll be good for about 3 days. Make sure you use an airtight container.

I wouldn't recommend freezing the risotto. The texture gets a bit weird, you know? The salmon can be frozen. Just wrap it well.

For reheating, gently warm the risotto in a pan with a splash of broth. Reheat the salmon in a low oven ( 275° F/ 135° C ) to keep it moist.

Variations

Want to mix it up? Ditching the salmon makes it a fab veggie dish. Try adding grilled asparagus proper asparagus recipes spring vibes! If you're dairy-free, sub the butter with olive oil and skip the Parmesan.

Nutritional yeast adds a nice cheesy flavour. For the vegetarian, sub the salmon for pan-fried Morel mushroom recipes spring .

So good!

If you need a Spring lamb recipes , you could even use lamb stock as your base for the risotto!

Nutrition Basics

Okay, let's get real about the good stuff. Each serving is roughly 650 calories . You're getting a hefty 40g of protein from the salmon.

There's also a good dose of carbs ( 50g ). This dish is packed with omega-3s from the salmon. The fresh peas add fibre.

So, yeah, it's delicious and good for you!

This Mint risotto is more than a meal. It’s a celebration of spring food and seasonal spring dishes . A total win! Give it a go!

Frequently Asked Questions

What exactly is Arborio rice, and can I use a different type for this Spring Pea & Mint Risotto?

Arborio rice is a short grain rice known for its high starch content, which is key to achieving the creamy texture of risotto. While you could technically use another short grain rice like Carnaroli, the results won't be quite the same.

Avoid long grain rice, like basmati or jasmine, as they won't release enough starch. If you're in a real pinch, pearled barley can be a surprising substitute, though it will have a slightly different texture a bit like a hearty "peasant" version of risotto!

Help! My risotto is either too soupy or too dry. What am I doing wrong?

Risotto is a bit like Goldilocks' porridge it needs to be just right. The key is patience and gradual broth addition. Add the hot broth one cup at a time, stirring constantly and allowing the rice to absorb it before adding more.

If it's too soupy, you might be adding too much broth at once or not cooking it long enough. If it's too dry, you're probably not adding enough broth or letting it absorb too quickly. Also, make sure your heat isn't too high!

Can I make the Spring Pea & Mint Risotto ahead of time?

Risotto is best enjoyed fresh, straight from the pan, as it continues to cook and thicken as it cools. However, you can par-cook the risotto. Cook it until it's almost done, about 2-3 minutes shy of being al dente. Spread it out on a baking sheet to cool quickly, then store it in an airtight container in the fridge.

When ready to serve, add a splash of broth and finish cooking until creamy. The salmon, though, is best cooked right before serving for optimal crispiness!

Is there a way to make this spring food recipe more vegetarian friendly?

Absolutely! Simply omit the salmon and use vegetable broth instead of chicken broth. To boost the flavor and add some protein, consider incorporating grilled asparagus, sautéed mushrooms, or even some pan-fried halloumi cheese into the risotto.

You could even top it with a poached egg for a richer dish think of it as a "posh" version of beans on toast!

How long will the leftover Spring Pea & Mint Risotto last, and how should I store it?

Leftover risotto will keep in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or water to loosen it up and microwave or gently heat on the stovetop, stirring occasionally.

Note that the texture might change slightly it won't be quite as creamy as when freshly made, but it will still be delicious. Unfortunately, leftover salmon is best enjoyed cold, and likely will lose its crispy texture when reheated.

I'm allergic to fish, but this Spring food sounds amazing. Can I substitute the salmon with something else?

Of course! Pan-seared chicken breast would be a great substitute, or even some grilled or roasted tofu for a vegetarian option. If you're feeling fancy, try topping the risotto with seared scallops (if you're not allergic to shellfish, of course!).

Adjust cooking times accordingly to ensure your protein of choice is cooked through properly.