Description
This cozy risotto is a quick and easy one-pot meal featuring creamy rice and flavorful seared salmon, perfect for a family dinner.
Ingredients
Scale
- 3 tbsp Olive Oil (divided)
- 10.5 oz Shiitake Mushrooms (torn into pieces)
- 1 tbsp Low Sodium Soy Sauce
- 1 small Yellow Onion (diced)
- 1 Celery Stalk (diced)
- 1 Garlic Clove (minced)
- 1 cup Rice (like sushi rice or Arborio)
- ¼ cup Dry White Wine (or sake)
- 5 cups Hot Chicken Broth
- 1 tbsp White Miso Paste
- Black Pepper (for serving)
- Chives (for serving)
- Sesame Seeds (for serving)
- 4 skinless Salmon Fillets
- 1 tbsp Unsalted Butter
Instructions
- Marinate the Salmon in a bowl with low sodium soy sauce and white wine for about 5 minutes.
- Prep your veggies by tearing mushrooms, dicing celery, and mincing garlic.
- Sauté mushrooms in 1 tbsp olive oil over medium heat until golden brown, about 5-7 minutes. Set aside.
- Add another tbsp of olive oil to the pot, then sauté diced onions, celery, and garlic for 3-4 minutes until fragrant.
- Add rice and toast for a minute.
- Deglaze the pot with white wine, letting it simmer until absorbed for 2-3 minutes.
- Gradually add hot chicken broth, one cup at a time, stirring frequently until absorbed (approximately 15 minutes).
- Stir in mushrooms and miso paste, simmering for another 2-3 minutes until creamy.
- In a skillet, heat remaining olive oil and butter, searing the marinated salmon for 4 minutes on each side until crispy.
- Serve risotto topped with salmon, garnished with black pepper, chives, and sesame seeds.
Notes
Feel free to customize with whatever vegetables you have on hand. This dish is kid-friendly and pairs well with steamed veggies or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 40mg