Mushroom Risotto with Salmon

Step 1

In a large skillet, melt 1 tbsp butter over medium heat. Add 1 sliced onion and 8 oz sliced mushrooms; cook until soft and golden, about 8 minutes.

Step 2

Stir in 1 cup arborio rice and toast for 2 minutes, until the edges turn translucent.

Step 3

Add 1 cup of the 4 cups chicken broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring often, until rice is creamy and tender, about 20 minutes.

Step 4

Meanwhile, season 2 salmon fillets with salt and pepper. In a separate pan, cook over medium-high heat for 4-5 minutes per side, until opaque and flaky.

Step 5

Stir 1 tbsp butter and 0.5 cup parmesan into the risotto until melted and creamy. Season with salt and pepper.

Step 6

Serve risotto topped with salmon and sprinkle with 2 tbsp chopped parsley.

Step 7

Let rest 2 minutes before serving.