Salmon Risotto Recipe

salmon risotto recipe

Here’s an easy recipe that doesn’t require too many ingredients and yields a pretty large amount of food. It’s a solid choice if you are hosting a dinner party or contributing to a potluck party. Because the risotto takes time to prepare, alot plenty of time for this dish.

Salmon Risotto Recipe
1.5 lbs of fresh Salmon cut into 1 inch strips
1.5-2 cups of risotto aborio rice
4 cups of chicken broth
6 cups of cleaned young spinach leaves
1 cup of frozen peas
1 medium sized yellow onion diced
1-2 teaspoons of lemon zest
2 tblspoons of butter
olive oil
salt, pepper

Prepare your chicken broth in a small saucepan and heat till boils, then bring down to a simmer and leave it on the range. Meanwhile, clean salmon strips under cold water, pat dry and season with salt and pepper. Pour a bit of olive oil into a pan and quickly fry the salmon for about 3 mins (it won’t be entirely cooked). Remove salmon and set aside. Add the butter to the pan and the diced onions. Cook onions on medium heat till translucent. Add the aborio risotto rice. Stir for 3-4 mins till rice absorbs the oil and butter and appears slightly translucent. Add 1/2 cup of the chicken broth and stir into the rice. Allow it to completely soak up the broth while stirring and then repeat with another 1/2 cup of broth. The trick is to wait till the broth is absorbed before adding more. If you add too much and rush it, the rice will become a sticky mush (not good). Pull up a stool, crack open a beer and take your time as you cook the risotto. It’ll take a good 20-30 mins in front of the stove. Upon the last addition of the broth, add the spinach, lemon zest and peas. At the very end add the salmon. Season with salt and pepper and serve immediately. Enjoy!



No Comments