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Risotto is a creamy, cheesy, and comforting Italian rice dish perfect for the leftover cold Alaskan weather of March and April. Also, it is a great way to use any leftover salmon you may be clearing out of your freezer in anticipation of fresh salmon to be caught this summer. Risotto is a dish that can be made with many variations and flavors, so do not feel locked in by the add-ins from this recipe. Find the flavors you love and get creative!
Ingredients (Serves 6)
1 cup smoked salmon or 2 cups baked salmon
1 large red sweet potato
1 head broccoli
2 Tbs olive oil
3 Tbs butter
1/2 chopped onion
1 Tbs minced garlic
1 1/2 cups short grain rice
4 cups chicken broth
(warmed but not boiling)
1 cup water
4 oz shredded parmesan
Sliced lemon (optional)
Directions
Cut broccoli into 1 inch pieces and peeled sweet potato into 1/2 inch pieces. Heat olive oil in a saute pan over medium to medium-high heat. Add broccoli and sweet potato to pan. Saute and stir every couple minutes for about 10-15 minutes until just tender and slightly crispy on the outside, adding more olive oil (or butter) as you need to keep the vegetables from sticking. Salt and pepper to taste. When done, set aside and begin risotto.
Melt butter in a large pan (I used my cast iron Dutch oven) and saute onions with garlic over medium heat until onions are slightly translucent. Add rice and continue cooking, while stirring, for a couple minutes to coat the rice with the butter. This will help the rice grains retain their shape and not turn to mush. Now reduce heat to low and start adding broth about 1/2 cup at a time. You want to add the moisture gradually and constantly stir (a wooden spoon works best) while the broth cooks into the rice. When finished with the broth, start adding water gradually until the rice is tender and cooked but still holding shape and firm. You may need more or less water depending on your rice. The broth and water process will take about 20-25 minutes. When finished, remove from heat and stir in parmesan. Lastly, stir in or top with broccoli, sweet potatoes, and your cooked salmon. Drizzle lemon juice on the whole thing or serve with lemon wedges. Enjoy!
Risotto is a creamy, cheesy, and comforting Italian rice dish perfect for the leftover cold Alaskan weather of March and April. Also, it is a great way to use any leftover salmon you may be clearing out of your freezer in anticipation of fresh salmon to be caught this summer. Risotto is a dish that can be made with many variations and flavors, so do not feel locked in by the add-ins from this recipe. Find the flavors you love and get creative!
Ingredients (Serves 6)
1 cup smoked salmon or 2 cups baked salmon
1 large red sweet potato
1 head broccoli
2 Tbs olive oil
3 Tbs butter
1/2 chopped onion
1 Tbs minced garlic
1 1/2 cups short grain rice
4 cups chicken broth
(warmed but not boiling)
1 cup water
4 oz shredded parmesan
Sliced lemon (optional)
Directions
Cut broccoli into 1 inch pieces and peeled sweet potato into 1/2 inch pieces. Heat olive oil in a saute pan over medium to medium-high heat. Add broccoli and sweet potato to pan. Saute and stir every couple minutes for about 10-15 minutes until just tender and slightly crispy on the outside, adding more olive oil (or butter) as you need to keep the vegetables from sticking. Salt and pepper to taste. When done, set aside and begin risotto.
Melt butter in a large pan (I used my cast iron Dutch oven) and saute onions with garlic over medium heat until onions are slightly translucent. Add rice and continue cooking, while stirring, for a couple minutes to coat the rice with the butter. This will help the rice grains retain their shape and not turn to mush. Now reduce heat to low and start adding broth about 1/2 cup at a time. You want to add the moisture gradually and constantly stir (a wooden spoon works best) while the broth cooks into the rice. When finished with the broth, start adding water gradually until the rice is tender and cooked but still holding shape and firm. You may need more or less water depending on your rice. The broth and water process will take about 20-25 minutes. When finished, remove from heat and stir in parmesan. Lastly, stir in or top with broccoli, sweet potatoes, and your cooked salmon. Drizzle lemon juice on the whole thing or serve with lemon wedges. Enjoy!
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Lindsey VanTassel enjoys living in the Last Frontier with her family of four, eight if you count the dogs! She loves spending time in the kitchen creating and perfecting recipes to share with her family, friends, and community.
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