Salmon With Quick Spring Risotto
Ingredients
- 4 tablespoons garlic-flavored oil or extra virgin olive oil, divided ⓘ
- 2 shallots, finely chopped
- 1 cup Arborio rice ⓘ
- 4 cups chicken broth or vegetable broth
- 4 (6-ounce) salmon fillets ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces ⓘ
- 1 cup fresh baby peas ⓘ
- 1/2 cup shredded Fontina cheese
- 1/2 cup freshly grated Parmesan cheese ⓘ
- Garnish: lemon zest ⓘ
Instructions
- Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add shallots and rice, and cook 2 minutes. Stir in chicken broth; bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
- Meanwhile, heat remaining 2 tablespoons oil in a large skillet. Sprinkle salmon with salt and pepper; sear 3 to 5 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
- Stir asparagus into rice during last 10 minutes of cooking time. Stir peas into rice during last 3 minutes of cooking time. Stir in cheeses; taste and adjust seasonings, if necessary. Serve immediately with salmon. Garnish, if desired.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).