Lunch · Dinner
Salmon Risotto
This light version of salmon risotto offers a comforting meal with creamy rice and tender salmon, perfect for a nutritious dinner. Enhanced with a squeeze of fresh lemon and a sprinkle of parmesan, this dish is not only easy to prepare but also rich in omega-3 and high in protein, making it a wholesome choice for any day.
High proteinGluten free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 535.5 kcal |
| Protein | 25.4 g |
| Carbohydrates | 56.2 g |
| Fat | 22.6 g |
| Fiber | 3.4 g |
| Sugar | 2.4 g |
| Saturated Fat | 4.4 g |
| Sodium | 256 mg |
| Cholesterol | 55.5 mg |
How to make it
- Prep the ingredients: Heat the olive oil in a saucepan over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Cook the rice: Stir in the Arborio rice to coat with oil and cook for 1-2 minutes. Gradually add the hot broth, one ladle at a time, allowing the liquid to absorb before adding more. Stir continuously.
- Cook the salmon: While the rice cooks, season the salmon with salt and pepper. In a separate pan, cook the salmon over medium heat for about 3-4 minutes on each side or until fully cooked.
- Combine: Once the rice is tender and creamy, flake the cooked salmon into the risotto. Stir gently to combine.
- Season and serve: Stir in the lemon juice and Parmesan cheese. Adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
- Optional: Add peas to this recipe for a twist.
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