Salmon Risotto
Prep Time: 10 minutes
|
Cook Time: 42 minutes
414 Calories
|
4 Servings
Ingredients
2 tbsp butter
1 tbsp minced garlic
1/2 cup finely chopped yellow onion
1 1/2 cups Arborio rice
4 cups chicken stock
1/2 cup white wine
2 Sprigs fresh thyme + more for serving
1/2 tsp black pepper
1/4 cup freshly grated Parmesan cheese + more for serving
4 Sizzlefish salmon portions
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Lemon wedges for serving
Directions
Step 1
Heat butter in a large skillet over medium heat.
Step 2
Add garlic and onions and sauté for 2 minutes. Add Arborio rice and toast lightly for 5 minutes, stirring regularly.
Step 3
Deglaze skillet with white wine. Add chicken stock 1 cup at a time. Bring to a simmer and reduce heat to low. Add thyme. Simmer for 22-25 minutes, until rice is al dente and most of the liquid is absorbed.
Step 4
Remove thyme sprigs. Stir in Parmesan cheese and black pepper. Cover to keep warm.
Step 5
Season salmon with salt, pepper and garlic powder. Heat olive oil over medium-high heat in a nonstick pan. Once oil is hot, add salmon flesh side down and cook for 5 minutes. Turn salmon and cook 4-5 minutes longer.
Step 6
Serve salmon over risotto with lemon wedges, extra thyme and extra Parmesan.
