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bowl of salmon risotto with red pepper sticks on the side

Tasty salmon risotto recipe

A great recipe to introduce your baby to oily fish. It’s quick and easy to cook for the whole family too. For a vegetarian alternative swap the salmon for broad beans and cook the same time as the peas.

Serves: 1 portion

Prep time: 10 mins

Cooking time: 20 mins

Suitable for vegetarians? N


  • ¼ onion, peeled
  • ½ garlic clove, peeled
  • 150ml water
  • 1 small salmon fillet (1/2 to serve)
  • 1 tsp vegetable oil
  • 1 ½ tbsp frozen peas
  • 25g white rice
  • 3 finger slices red pepper

Instead of baking fresh or frozen salmon use tinned salmon (drained) flaked into the risotto.


  1. Preheat the oven to 180C.
  2. Dice the onion and garlic.
  3. Place the salmon in an ovenproof dish and bake for 15-20minutes (until cooked through).
  4. Meanwhile, heat the oil in a pan and add the onion and garlic. Cook for 1 minute.
  5. Add the peas and rice and stir. Add the water until the rice and vegetables are covered and stir. Cover and simmer gently until the majority of the water has been absorbed and the rice is cooked, approx 10 minutes.
  6. Bring a small saucepan of water to the boil, add the red pepper strips and cook for approx. 4-5 minutes until soft. You can microwave if preferred.
  7. Check to see if the rice is cooked, if not, add more water and continue to simmer until cooked.
  8. Flake in half the salmon and combine well.
  9. Chop or mince the cooked risotto to the desired consistency. Serve with the cooked red pepper sticks as a finger food.

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