Mushroom Risotto with Salmon
A creamy, earthy risotto topped with flaky salmon fillets and a sprinkle of fresh herbs. This comforting one-pan dinner is surprisingly simple to make and perfect for a cozy weeknight.
- Total time
- 40 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- large skillet
- small skillet
- wooden spoon
- measuring cups
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