Salmon Risotto Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
34 mins
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Total Time
44 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Salmon Risotto Recipe
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When life gives you leftover salmon, make salmon risotto.
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Ingredients
- 2 tablespoons olive oil
- 1 onion diced, medium
- 2 cups arborio rice
- 6 cups seafood stock chicken or vegetable stock will work too
- 2 – 3 cups salmon leftover
- 1 cup peas frozen
- 1 tablespoon dill finely chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in the pan until hot and add the diced onion. Cook over medium heat until it begins to soften, about 5 minutes.
- Push the onions to the side of the pan and add the Arborio rice. Cook for a few minutes to coat the rice in the olive oil.
- Add a ladle full or two of the stock to the pan and stir and stir and stir. One of the secrets to great risotto is a lot of stirring. You need to take your time and let the rice absorb the liquid before adding more. And keep stirring!
- You don’t want to dump all the stock in to the pan and let it absorb like you might with other rice types - just a ladle at a time and lots of stirring.
- When the stock is running low, about 2 cups left, add the peas. When you are down to a cup, you can add the salmon and it will reheat in the rice.
- Now add the frozen peas. Let this cook for a few more minutes, taste, adjust seasoning with salt and pepper and serve.
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