Salmon With Quick Spring Risotto

Name: Salmon With Quick Spring Risotto
Ingredients: 4 tablespoons garlic-flavored oil or extra virgin olive oil, divided; 2 shallots, finely chopped; 1 cup Arborio rice; 4 cups chicken broth or vegetable broth; 4 (6-ounce) salmon fillets; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces; 1 cup fresh baby peas; 1/2 cup shredded Fontina cheese; 1/2 cup freshly grated Parmesan cheese; Garnish: lemon zest

12 ingredients

3 steps

Ingredients

4 tablespoons garlic-flavored oil or extra virgin olive oil, divided
2 shallots, finely chopped
1 cup Arborio rice
4 cups chicken broth or vegetable broth
4 (6-ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup fresh baby peas
1/2 cup shredded Fontina cheese
1/2 cup freshly grated Parmesan cheese
Garnish: lemon zest

Directions

1

Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add shallots and rice, and cook 2 minutes. Stir in chicken broth; bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
2

Meanwhile, heat remaining 2 tablespoons oil in a large skillet. Sprinkle salmon with salt and pepper; sear 3 to 5 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
3

Stir asparagus into rice during last 10 minutes of cooking time. Stir peas into rice during last 3 minutes of cooking time. Stir in cheeses; taste and adjust seasonings, if necessary. Serve immediately with salmon. Garnish, if desired.