Salmon Risotto
Creamy and comforting, this salmon risotto blends tender Arborio rice with rich, flaky salmon. A gourmet-style meal that's simple enough for a weeknight dinner.
Ingredients
Main Ingredients
- 1½ cups Arborio rice
- 4½ to 5 cups warm low sodium broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small shallot finely minced
- ½ cup dry white wine
- 12 ounces fresh salmon cut into bite-sized pieces
- Salt to taste
- Freshly ground black pepper
Instructions
- Heat olive oil and butter in a pan over medium heat.
- Sauté the shallot until soft and fragrant.
- Add Arborio rice and stir for 1–2 minutes until slightly toasted.
- Pour in the white wine and cook until absorbed.
- Add warm broth gradually, stirring continuously, until rice is creamy and tender.
- Stir in salmon and cook for 3–5 minutes until fully cooked. Season with salt and pepper.
Notes
Calories: 580 kcal
Protein: 38g
Fat: 24g
Carbohydrates: 45g
Fiber: 2g
Sugar: 2g