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.
Risotto
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 ½ cup) of hot chicken broth to the rice and stir. once most of the liquid has cooked off, add another ½ cup of chicken broth to the rice. Repeat, stirring constantly.
When down to the last ½ 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.
Notes
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.