Ingredients for Salmon Risotto
- 6 ounces salmon fillet
- Chicken Stock
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- Risotto Rice
- White Wine
- Fresh Basil
- ¼ cup toasted pine nuts
- Sun Dried Tomatoes
- Parmesan Cheese
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How to Make Salmon Risotto
- Heat 4 cups of fish stock in a saucepan over medium heat; maintain a gentle simmer.
- In a large pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add 1 small finely chopped onion and cook for 4 minutes, until softened.
- Add 1 ½ cups of Arborio rice and stir constantly for 2 minutes, until the rice is translucent.
- Add ½ cup of dry white wine to the rice and stir until absorbed.
- Add 1 ladleful (about ½ cup) of the simmering hot stock to the rice, stirring continuously until absorbed. Continue adding stock, one ladleful at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 18-20 minutes.
- While the risotto cooks, prepare the salmon: season 6 ounces of salmon fillet with salt and pepper and pan-sear or bake until cooked through (about 5-7 minutes). Flake the cooked salmon.
- Once the rice is creamy and al dente (about 20 minutes after adding stock), stir in the flaked salmon, ½ cup chopped fresh basil, ¼ cup toasted pine nuts, ¼ cup sundried tomatoes (oil-packed, drained), and ½ cup grated Parmesan cheese.
- Season generously with salt and pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
20g
Fat
18g
Carbs
9g
