Salmon Risotto with Lemon

Name: Salmon Risotto with Lemon
Ingredients: 3 whole (about 4 Oz. Size) Salmon Fillets; 3 Tablespoons Extra Virgin Olive Oil, Divided, Plus More To Cook The Salmon; 1 whole Onion, Chopped; 3 cloves Garlic, Chopped; 1 whole Zucchini, Sliced Into Rounds; 1 teaspoon Lemon Zest, Chopped; 1 cup Arborio Rice; 1/2 cups White Wine; 2 cups Chicken Stock; 1 Tablespoon Parsley, Roughly Chopped; 1 teaspoon Sea Salt; 1 teaspoon Ground Black Pepper; 13 cups Frozen Peas, Thawed; 1 Tablespoon Lemon Juice; 13 cups Grated Pecorino Romano Cheese

15 ingredients

13 steps

Ingredients

3 whole (about 4 Oz. Size) Salmon Fillets
3 Tablespoons Extra Virgin Olive Oil, Divided, Plus More To Cook The Salmon
1 whole Onion, Chopped
3 cloves Garlic, Chopped
1 whole Zucchini, Sliced Into Rounds
1 teaspoon Lemon Zest, Chopped
1 cup Arborio Rice
1/2 cups White Wine
2 cups Chicken Stock
1 Tablespoon Parsley, Roughly Chopped
1 teaspoon Sea Salt
1 teaspoon Ground Black Pepper
13 cups Frozen Peas, Thawed
1 Tablespoon Lemon Juice
13 cups Grated Pecorino Romano Cheese

Directions

1

Heat a small amount of oil in a skillet.
2

Season salmon with salt and pepper and cook for about 5 minutes on each side.
3

Remove and once its cooled, skin and break salmon up into bite-sized pieces.
4

Heat 2 tablespoons of oil in a Dutch oven.
5

Add onion and cook until soft, about 5 minutes.
6

Add garlic, zucchini and lemon zest and cook for another 3 minutes.
7

Add the rice and cook for about a minute, stirring well so that all the rice is coated with oil.
8

Pour in the wine and stock, then add parsley, salt and pepper.
9

Bring to a boil.
10

Cover and reduce heat to low and cook for approximately 15 minutes.
11

Add the peas and salmon on top and cook, covered, for another few minutes.
12

Stir in the remaining tablespoon of oil, lemon juice and cheese.
13

Serve immediately.