Cheats Easy Salmon Risotto Rice Cooker Recipes

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SALMON RISOTTO WITH DILL & LEMON



Salmon Risotto With Dill & Lemon image

Make and share this Salmon Risotto With Dill & Lemon recipe from Food.com.

Provided by captain shep

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon lemon zest, finely chopped
1 zucchini, sliced into rounds
1 cup arborio rice
1/2 cup white wine
2 cups vegetable stock or 2 cups chicken stock
1 tablespoon fresh dill, roughly chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/3 cup frozen green pea, thawed
7 ounces canned alaskan red salmon
1 tablespoon lemon juice
1/3 cup parmesan cheese, finely grated

Steps:

  • HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.

Nutrition Facts : Calories 889.8, Fat 34.4, SaturatedFat 7.4, Cholesterol 76.2, Sodium 1507.6, Carbohydrate 95.7, Fiber 6, Sugar 6.3, Protein 37.3

SALMON RISOTTO



Salmon Risotto image

Make and share this Salmon Risotto recipe from Food.com.

Provided by byZula

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

9 ounces salmon, skinned and cubed
1 pint chicken stock
1 tablespoon oil
1 tablespoon butter
1 large onion, finely chopped
8 ounces risotto rice or 8 ounces arborio rice
1/4 pint white wine
1/4 cup fresh basil (or to taste)
1 ounce pine nuts, toasted
2 sun-dried tomatoes, finely chopped
1 tablespoon parmesan cheese, grated

Steps:

  • Heat the stock in a pan and simmer gently.
  • In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
  • Add the rice and stir for 2 minutes or until the rice is transparent.
  • Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
  • Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

Nutrition Facts : Calories 406.8, Fat 15.9, SaturatedFat 3.8, Cholesterol 41.7, Sodium 291.6, Carbohydrate 28.2, Fiber 1.1, Sugar 5.1, Protein 19.6

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