Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups low-sodium chicken or seafood broth (960ml)
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (120ml)
  • 1 cup frozen peas (150g)
  • 1/2 cup grated Parmigiano-Reggiano cheese (50g)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 pound (450g) skinless salmon fillet
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper, to taste

Instructions:

  1. Heat the broth in a separate pot over low heat.
  2. In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another 30 seconds.
  3. Add Arborio rice to the saucepan, stirring constantly for 2-3 minutes until the rice is lightly toasted.
  4. Pour in the white wine, stirring until it evaporates.
  5. Begin adding warm broth one ladleful at a time, stirring continuously until absorbed before adding more. Repeat this process for about 18-20 minutes until the rice is creamy but al dente.
  6. While the risotto is cooking, season the salmon with olive oil, salt, and pepper. In a non-stick skillet, sear the salmon over medium heat for about 4-5 minutes on each side, or until cooked through. Remove from heat and flake.
  7. Once the risotto has reached desired creaminess, stir in peas, flaked salmon, lemon zest, lemon juice, and Parmigiano-Reggiano. Adjust seasoning as needed.
  8. Plate the risotto garnished with fresh parsley and additional cheese if desired.