Salmon Risotto
Creamy, comforting, and packed with flavor, this Salmon Risotto is a classic dish that everyone will enjoy!
Servings: 4 servings
Calories: 727kcal
Ingredients
For the Risotto
- 5 cups chicken stock
- 2 Tbsp olive oil
- 1 cup white onion finely diced
- 4 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine I like sauvignon blanc
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1/2 cup mascarpone cheese
- 1/2 cup freshly shredded parmesan cheese
- black pepper to taste
For the Salmon
- 12 oz salmon I use 2 6oz fillets
- salt and pepper to taste
- 4 tsp olive oil
Instructions
- Add 2 Tbsp olive oil to a large skillet over medium high heat.
- Next, add the onions and cook until onions have softened and are slightly golden.
- Then add the garlic and cook for 30 seconds until fragrant.
- Add the rice and toast in the pan for 2-3 minutes stirring frequently.
- Next, add the wine and stir until absorbed.
- Next add the stock 1 cup at a time until the rice absorbs it. Stir frequently. Repeat with each cup of stock until fully absorbed. After being absorbed take a bite of risotto to ensure it has reached al dente. Note: If risotto is still crunchy you can add in water a couple of tablespoons at a time until you reach the correct consistency.
- Then, stir in the lemon zest, lemon juice, mascarpone, and freshly grated parmesan cheese. Season with salt and pepper and cover to keep warm while cooking the salmon.
- Next, pat your salmon dry and season it with salt and pepper.
- In a separate skillet, heat 4 tsp of olive oil over medium high heat.
- Cook the salmon skin side down for 3-4 minutes or until it easily releases from the pan. Flip and cook for another 3-4 minutes until it reaches your desired level of doneness.
- Place the salmon filets on top of the risotto and serve with freshly grated parmesan cheese, lemon zest and a crack of black pepper and enjoy!
Notes
You can store any leftovers of this Salmon Risotto in an airtight container in your fridge for 3-4 days. It is recommended to store the salmon and risotto separately if possible. To reheat you can do so on the stovetop over medium heat or in the microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 727kcal | Carbohydrates: 57g | Protein: 35g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 92mg | Sodium: 687mg | Potassium: 879mg | Fiber: 2g | Sugar: 7g | Vitamin A: 536IU | Vitamin C: 8mg | Calcium: 228mg | Iron: 4mg
