In a large saucepan, add olive oil and heat it over medium heat.

Toss in the onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional minute.

Pour in the Arborio rice, stirring for a minute until the grains are well-coated and have a pearly sheen.

Add the white wine and stir until it’s mostly absorbed.

Gradually add the broth, one ladle at a time, while stirring frequently. Wait until the liquid is almost fully absorbed before adding another ladle. This process takes about 20 minutes.

Once the rice is creamy and al dente, fold in the diced salmon and peas, stirring until the salmon is cooked through and the peas are heated.

Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Dish out the risotto in bowls and sprinkle fresh dill or parsley on top.