Vegetable Risotto and Broiled Salmon
As many of you know now by following me on Instagram and TikTok (if you don’t, what’s stopping you??), it was recently everyone’s favorite Diva, Cindy’s, birthday. The big 6-2!! Even though she doesn’t look a damn day over 21. Truly, its mindblowing… Anyway, I promised her the meal of her liking to celebrate and, with the ability to choose anything, this is what we landed on. She is a big risotto fan, but is someone who doesn’t like butter or cheese (I know, its weird). Since most restaurants make sure those two ingredients are staples in their risottos, she’s not one to order one of her favorite dishes often. Alas, I was tasked with creating a risotto of her liking. Although, I of course separated her portion and then heavily doused the rest of ours in cheese, because, duh.
The result was an incredibly creamy and delicious risotto paired with a light and fresh broiled salmon. To make the risotto extra flavorful, I added in the Springbone broth we had received earlier that week. Holy hell did it make a difference. The best news is that right now you are able to order their broth nationwide!! Support a small business and get the tastiest bone broth out there. To provide some extra texture and flavor to the risotto, I also added some of our favorite vegetables: asparagus, mushrooms, and peas. Honestly, although mom’s birthday was the day after Easter, this would’ve also made an incredible Easter dinner. Bookmarked for next year! And, of course, since I am a freak about making sure my fish is wild, I stocked up on the wild salmon from Butcherbox as soon as I got to my parent’s house in Florida.
Surprisingly, I found the risotto quite easy to make. I always found it a bit of an intimidating dish, but it just requires some extra love and attention. Once you dedicate the time, it definitely pays off! Plus, I find it to be one of those dishes that impresses whomever you’ve cooked it for. I’d call that a win!
To make the risotto, you start by melting butter in a large pot and then adding in the rice so that it toasts it a bit and it becomes translucent. Next, you add in the dry white wine to deglaze the pot and eventually evaporate into the rice. Alongside the large pot for the risotto, have a small pot over medium heat (without boiling) that contains the chicken broth. A ½ cup at a time, add the chicken broth into the large pot with the rice and stir. Continue to stir until the rice has absorbed the liquid, and then add another ½ cup of broth and continue this process until all of the broth has been added and absorbed by the rice. Slowly, but surely, you will start to see your rice form into a creamy risotto. Once all of the broth has been absorbed, douse that baby in grated cheese and stir well to melt and mix the cheese. Simultaneously, I sautéed the mushrooms, peas, and asparagus in a separate skillet and then mixed them in with the risotto. Season that large pot with salt and pepper and set aside.
For the salmon, I went about my extremely easy and fool-proof cooking method of broiling it in the oven. I preheat the oven to 425 degrees and then, once heated, turn it onto broil mode on high. Season the salmon with salt and pepper and the juice of 1 lime and then put it in the oven, under broil, for 7-10 minutes, or until it is cooked to your liking. Serve the fish alongside the risotto and enjoy!
Vegetable Risotto and Broiled Salmon
Ingredients:
- Salmon (4 filets)
- Asparagus (1 bunch)
- Peas (1 cup)
- Mushrooms (1 cup)
- Lime (1)
- Butter (1 tablespoon)
- Avocado oil (1 tablespoon)
- Parmesan cheese (1/2 cup grated)
- Arborio rice (1 cup)
- Dry white wine (1/4 cup)
- Chicken broth (4 cups)
- Salt
- Pepper
Instructions:
How to cook Vegetable Risotto and Broiled Salmon
- Chop the mushrooms and asparagus into small pieces and set aside
- Pre-heat the oven to 425 degrees for the salmon
- In a small pot, add the chicken broth and allow it to reach a medium heat before boiling
- In a separate large pot, add 1 tablespoon of butter and, once melted, add the 1 cup of rice
- Mix with a wooden spoon for a few minutes until the rice is fully translucent
- Add the ¼ cup of dry white wine and simmer, continuously stirring, for a few minutes until the wine has been absorbed by the rice
- Add in the chicken broth to the large pot with rice at ½ cup increments and stir in-between each addition. Wait to add more chicken broth until the amount beforehand is fully absorbed by the rice
- While doing this, add 1 tablespoon of avocado oil to a skillet and, once hot, add the peas and chopped mushrooms and asparagus and sauté for 10 minutes until cooked through
- Continue this process incrementally adding the broth until all of it has been absorbed by the rice
- Season the risotto with salt and pepper, add in the ½ cup of grated cheese, and mix well so that the cheese is melted
- Add in the sautéed vegetables and combine well
- Season the salmon with salt and pepper and the juice of 1 lime and place in the oven, that is pre-heated, on broil for 7-10 minutes, or until it is cooked to your liking
- Remove the salmon from the oven and serve alongside the risotto
- Gluten Free
- Soy Free
- Nut Free
- Pescatarian