Mushroom Risotto with Salmon

Ingredients

• 1 cup arborio rice
• 8 oz mushrooms
• 2 filets salmon fillets
• 4 cups chicken broth
• ½ cup parmesan cheese
• 1 medium onion
• 2 tbsp butter
• 2 tbsp fresh parsley

Instructions

1. 1

   In a large skillet, melt 1 tbsp butter over medium heat. Add 1 sliced onion and 8 oz sliced mushrooms; cook until soft and golden, about 8 minutes.

2. 2

   Stir in 1 cup arborio rice and toast for 2 minutes, until the edges turn translucent.

3. 3

   Add 1 cup of the 4 cups chicken broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring often, until rice is creamy and tender, about 20 minutes.

4. 4

   Meanwhile, season 2 salmon fillets with salt and pepper. In a separate pan, cook over medium-high heat for 4-5 minutes per side, until opaque and flaky.

5. 5

   Stir 1 tbsp butter and 0.5 cup parmesan into the risotto until melted and creamy. Season with salt and pepper.

6. 6

   Serve risotto topped with salmon and sprinkle with 2 tbsp chopped parsley.

7. 7

   Let rest 2 minutes before serving.

Tools you’ll need

• large skillet
• small skillet
• wooden spoon
• measuring cups

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