Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 3 tbsp butter, chopped
- 1 tbsp olive oil, plus extra for brushing
- 1 onion, chopped
- 11/2 cups arborio rice
- 4 cloves garlic, crushed, or 2 tbsp chopped garlic
- 1/2 cup dry white wine
- 6 cups Organic Low Sodium Vegetable Broth
- 1 tbsp finely grated lemon rind
- 1/4 cup Organics Dill, chopped
- 11/2 cups finely grated Parmesan Cheese
- 4 6-oz. salmon fillets
Directions
10 stepsStep 1
Place the butter and oil in a large heavy-based saucepan over medium heat.
Step 2
Add onion and cook for 2–5 minutes or until softened.
Step 3
Add rice and garlic; stir for 1 minute or until rice is well coated.
Step 4
Add the wine and cook for 1 minute or until evaporated.
Step 5
Gradually add the broth, 1 cup at a time, stirring continuously, for 25-30 minutes or until absorbed and rice is al dente.
Step 6
Stir in lemon rind, dill and cheese.
Step 7
Heat a large nonstick frying pan over high heat.
Step 8
Brush salmon with the extra oil and cook, skin side down, for 2–3 minutes or until crispy.
Step 9
Turn and cook for a further 2–3 minutes until salmon is cooked to your liking.
Step 10
Serve with risotto.