Salmon Risotto

Ingredients

• Rice1/2 cup (100 g)
• Salmon1.5 palm (150 g)
• Onion1/4 count (38 g)
• White Wine1/4 glass (35 ml)
• Butter1/2 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Basil2 count (1 g)
• Mushrooms1/2 cup (35 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   While heating a pot with the olive oil, chop the onion.

4. 4

   Step 4

   Once heated, add the onion and stir-fry for 5-7 minutes.

5. 5

   Step 5

   Once the onion is translucent, add the rice and cook for a few minutes.

6. 6

   Step 6

   Add the white wine and cook for a few minutes until evaporated.

7. 7

   Step 7

   Lower the heat and add the hot broth. Cover the rice and then add the broth gradually.

8. 8

   Step 8

   Repeat the process until there is no more broth left. The rice should be done by then. Add more broth if needed.

9. 9

   Step 9

   Add the butter and grated Parmesan cheese. Add salt to taste and mix.

10. 10

    Step 10

    Once all the ingredients are mixed together, turn off the heat and let stand for a few minutes.

11. 11

    Step 11

    Simultaneously, slice the mushrooms and cut the basil into thin strips.

12. 12

    Step 12

    Heat a non-stick griddle pan over high heat. Salt and pepper the salmon.

13. 13

    Step 13

    Place the salmon and the mushrooms on the griddle and cook for 2 minutes per side.

14. 14

    Step 14

    Lower the heat and cook for a few more minutes until desired doneness.

15. 15

    Step 15

    In a plate serve the risotto with the salmon, add the juicy mushrooms and top with the basil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.