April 3, 2011

Salmon with Lemon-Parmesan Risotto

I looked at many different risotto recipes and selected the best ingredients from them to come up with my very own. This dish is so therapeutic to make! I made this dish for the first time this past November; however, it can be enjoyed any time of the year and is best with all fresh ingredients.

I purchased four servings of salmon fillets the same day I made this dish.

  1. Place salmon fillets in a baking dish.
  2. Pour ½ to ¾ of a bottle of Italian dressing into the baking dish.
  3. Arrange freshly sliced lemon and dill onto each fillet.
  4. Bake at 350°F for about 30 minutes.
While the salmon is cooking, begin on the risotto


  • 1 ½ cups of Arborio Rice
  • 2 Tbsp EVOO
  • 4 ½ cups of low sodium chicken broth
  • 1 small yellow onion (or 2 shallots)
  • ½ cup of Pinot Grigio (or any dry white wine)
  • 1 lemon (juice + zest for garnish)
  • Parmesan Cheese to taste
  • Salt and Pepper
  1. Bring broth to a simmer in a medium saucepan; turn heat down to low; cover to keep warm.
  2. On another burner, heat EVOO in a medium pot over medium heat. Add the onion and S & P to taste. Sauté until translucent.
  3. Add Arborio Rice and sauté until translucent.
  4. Add a ladleful of broth to the rice and stir constantly until absorbed. Repeat this process until you have used the broth. It will begin to take longer for the broth to be absorbed; rice will take on a creamy texture.
  5. Add the wine and stir until absorbed.
  6. Stir in some of the Parmesan cheese.
  7. Zest the lemon and save for garnish.
  8. Squeeze juice from the lemon and add to risotto; stir until absorbed.
  9. Remove from heat and season with salt and pepper. Top with remaining Parmesan Cheese; Garnish with lemon zest; Serve immediately.

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