Creamy Salmon and Vegetable Risotto

Ingredients

Salmon fillets

2 (6 oz each)

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Zucchini

1 medium, diced

Bell pepper

1 medium, diced

Arborio rice

1 cup

Chicken or vegetable broth

4 cups, heated

Parmesan cheese

1/2 cup, grated

Fresh parsley

1/4 cup, chopped

Instructions

1. Season the salmon fillets generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the salmon fillets for 4-5 minutes per side, or until they are cooked through and flake easily with a fork. Remove from the skillet and set aside on a plate.
2. In the same skillet, add another tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil. Toast the rice for 1-2 minutes, allowing it to develop a nutty flavor.
4. Gradually pour in the heated chicken or vegetable broth, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is al dente, approximately 18-20 minutes.
5. While the risotto is cooking, flake the cooked salmon into bite-sized pieces.
6. Add the diced bell pepper and zucchini to the risotto, cooking for an additional 5 minutes until the vegetables are tender and vibrant.
7. Stir in the grated Parmesan cheese and chopped fresh parsley, mixing until well combined. Adjust seasoning with salt and pepper to taste.
8. Serve the creamy salmon and vegetable risotto hot, garnished with the flaked salmon pieces and a sprinkle of extra parsley if desired.
9. Enjoy your exquisite dish!