Salmon, Set, Risotto!
Creamy Tomato and Bell Pepper Risotto with Seared Salmon Fillets
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeSoy-free
Herb's take
Tonight, Italy calls, and we're answering with a one-pan risotto that gives salmon a Roman holiday. You'll learn how coaxing starch from rice makes dinner feel like a hug from a Venetian nonna.
Ingredients
Yield
4
Instructions
- 01Pat salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat. Sear salmon fillets, flesh side down, until golden and just cooked through, about 3 minutes per side. Remove salmon to a plate and tent with foil to rest.
- 03Reduce skillet heat to medium and add 2 tablespoons olive oil and the butter. Stir in onion and bell pepper. Cook until softened, about 4 minutes.
- 04Add garlic and cook for 30 seconds, just until fragrant.
- 05Stir in rice and cook, stirring constantly, for 1 minute to toast the grains lightly.
- 06Add tomatoes and 1 teaspoon salt. Cook, stirring occasionally, until tomatoes begin to break down, about 2 minutes.
- 07Pour in 1 cup of broth and gently simmer, stirring often, until mostly absorbed. Continue adding broth 1 cup at a time, stirring and letting each addition absorb before the next, until rice is creamy and tender, about 18 minutes total.
- 08Stir in Parmesan cheese, half the basil, and all the parsley. Season with remaining black pepper. Taste and add more salt if needed.
- 09Nestle seared salmon fillets atop the risotto. Cover pan and let everything warm together for 2 minutes.
- 10Serve risotto in shallow bowls, topped with salmon, remaining basil, and a squeeze of lemon juice.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.