How To Make Salmon Risotto
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Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup grated Parmesan cheese
- 1 lb salmon fillets, cooked and flaked
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until they are translucent.
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Add the Arborio rice to the pot and stir it to coat in the oil. Cook for a couple of minutes until the rice becomes slightly toasted.
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Pour in the white wine and stir until it is almost absorbed by the rice.
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Slowly add the vegetable or chicken broth, one cup at a time, stirring frequently. Allow each cup of broth to be absorbed by the rice before adding the next.
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Continue adding the broth and stirring until the rice is cooked al dente, about 20-25 minutes.
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Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper.
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Gently fold in the cooked and flaked salmon into the risotto.
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Serve the Salmon Risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 430kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 56mg
- Sodium : 986mg
- Total Carbohydrates : 43g
- Dietary Fiber : 2g
- Sugars : 3g
- Protein : 28g
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