Spring Pea Risotto with steamed salmon
Active Time: 40 minutes / Cook Time: 8 minutes / Total Time: 48 minutes
Makes 2 servings, plus leftover risotto
- 1 tablespoon ghee
- 1 cup arborio rice
- ½ yellow onion, minced
- 2 cloves garlic, minced
- ¼ cup white wine (optional, if not using wine, increase broth by ¼ cup)
- 3 - 3 1/2 cups chicken or vegetable broth
- 1/2 cup green peas, divided
- 1 tablespoon chopped chives
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter
- 2 (5-6 oz.) portions wild salmon, preferably skin-on
- Sea salt and pepper
- Prepare a steamer by filling the bottom compartment with 2” water. Line the steaming compartment with all natural parchment paper, and season each salmon fillet with a dash of sea salt and pepper.
- In a medium pot, over medium heat, sauté onion, garlic, salt and pepper in ghee until translucent (3-4) minutes.
- Add rice and continue cooking for 3-4 minutes.
- Add white wine, if using, and stir until reduced, 2 minutes more.
- Add stock 1 cup at a time until it cooks into the rice. Stir constantly.
- Add 1/2 cup peas with the third cup of stock and cook until 1/2 of the liquid is absorbed. The consistency should be creamy and the rice should still have a little bite (al dente). Add a little more stock if needed. Turn off heat and cover to keep warm while you steam the salmon.
- Add salmon skin-side down to your steamer, cover, and steam for 8 minutes, or until cooked to your preference.
- Finish risotto with butter and chives just before serving. Reserve 1 1/2 cups risotto for lunch tomorrow.