Risotto, to me, is like a fancy sounding name for a simple dish. It is even fancier if you can roll the “R” a little bit and put some Italian flare into it.
Rrrri-ZOT-to. Just rrrolls off the tongue, doesn’t it?
If I see it on a menu, I always have an excited “Ooo!” reaction because risotto seems like such an indulgent treat. It also sounds like it would be so tasty and comforting. Well, I’m happy to tell you that Broiled Salmon Spinach Risotto is both those things.
As the name of the recipe goes, this Broiled Salmon Spinach Risotto uses…tada!…a broiled salmon filet! Seasoned simply with olive oil, salt, and pepper, it adds the right amount of flavor to the risotto. Furthermore, on its own, this same broiled salmon makes a great topping to a salad, or goes perfectly with a side of rice, edamame beans, and miso soup. But that’s another recipe post…
As I said, risotto, in terms of its basic ingredients, is very simple. Arborio rice. Broth. Onions. Garlic. That’s the basic starting point of a risotto that is so good in and of itself. However…add spinach and salmon and a sprinkle of fresh Parmesan and it becomes a fabulous one bowl meal.
I suppose the complicated part that usually intimidates people is the constant stirring that needs to happen when making risotto. However, you can’t just dump in all of the broth and walk away, or throw everything in a rice cooker. Risotto is, indeed, a devoted process, but the results are worth it. Without a single drop of cream or butter, you get this amazingly creamy rice dish that tastes richer and fancier than its basic ingredients.
In addition, the salmon and spinach gives the risotto an added healthy spin. The salmon provides heart-healthy omega fats and you’ve got nutrient-loaded spinach.
Don’t you want to throw together some simple ingredients and create this risotto that only looks and tastes indulgent? You can make this healthy, satisfying, and comforting Broiled Salmon Spinach Risotto right in your own kitchen and, perhaps, get some “oooo!” reactions from your family!
Broiled Salmon Spinach Risotto
- 1 250g salmon filet, boneless and skinless
- 1 tbs olive oil
- Salt and pepper
- 1 tbs olive oil
- 1 1/2 cups arborio rice
- 1 L organic chicken stock
- 1 small onion diced fine
- 2 cloves garlic minced
- 2 cups baby spinach
- Fresh grated Parmesan
- Preheat oven broiler. Move oven rack to second slot from the top.
- Place salmon filet on a baking pan. Spread olive oil over salmon, then sprinkle salt and pepper.
- Broil the salmon for 10 minutes. Gently break into small chunks. Set aside.
- In a medium pot, heat organic chicken broth and keep at a simmer.
- Add spinach to heated chicken broth to wilt. Remove cooked spinach and set aside.
- In a large saucepan or pot, heat the olive oil over medium heat. Add onions and garlic and saute for about 5 minutes.
- Add raw arborio rice and stir well to coat. Cook for about 5 minutes, until the rice grains are translucent.
- Add one ladle (or 1/2 cup) of hot chicken broth to the rice and stir. once most of the liquid has cooked off, add another 1/2 cup of chicken broth to the rice. Repeat, stirring constantly.
- When down to the last 1/2 cup of chicken broth remaining, add the cooked spinach and salmon pieces. Heat through with remaining chicken broth. Remove from heat immediately to stop the cooking. Rice should not be mushy.
- Top with grated Parmesan cheese before serving.
- Use organic vegetable broth in place of chicken broth if you prefer.
- No spinach? Use peas instead!
- Top with some sliced almonds right before serving if you want a nutty crunch to the risotto.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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