Creamy Salmon Veggie Risotto: A Symphony of Flavors & Textures

Craving a dish that’s both comforting and packed with nutrients? Look no further than our Creamy Salmon Veggie Risotto. This isn’t your average risotto; it’s a culinary masterpiece that brings together the richness of wild-caught salmon, the vibrancy of fresh vegetables, and the luxurious creaminess of perfectly cooked Arborio rice.

We start with high-quality Arborio rice, slowly cooked in a flavorful vegetable broth. This meticulous process ensures each grain is tender yet maintains a delightful al dente bite. Then, we delicately fold in flakes of succulent salmon, sourced for its impeccable quality and rich omega-3 fatty acids.

A medley of seasonal vegetables adds a burst of color and freshness. Think tender asparagus tips, sweet peas, and perhaps some finely diced zucchini or bell peppers. The vegetables are lightly sautéed to retain their crispness and natural sweetness, providing a delightful counterpoint to the creamy rice and savory salmon.

What truly elevates this risotto is the creamy sauce. We use a touch of Parmesan cheese and a swirl of crème fraîche (or a dairy-free alternative) to achieve the perfect balance of richness and tang. A squeeze of lemon juice brightens the flavors, while a sprinkle of fresh herbs like dill or parsley adds a final flourish of aroma and visual appeal.

Creamy Salmon Veggie Risotto is more than just a meal; it’s an experience. It’s perfect for a romantic dinner, a cozy weeknight treat, or even a sophisticated lunch. This dish is also a great way to sneak in some extra vegetables and healthy fats into your diet. Enjoy the delectable flavors and wholesome goodness in every spoonful! Search terms: Salmon Risotto Recipe, Creamy Risotto, Seafood Risotto, Healthy Risotto, Easy Risotto Recipe, Salmon and Vegetable Dish.

Creamy Salmon Veggie Risotto Ingredients

1 litre Vegetable stock1⁄2 Red Onion2 Garlic cloves1 tsp Butter2 Salmon filletsBroccoliMushrooms1⁄4 tsp Dried mixed herbs1⁄4 tsp Fresh ParsleySalt Pepper200 g risotto rice

Instructions

In a non stick frying pan over medium/high heat, add 1 tsp of butter, onion garlic and fry-off until softened for around 5 minutes.Once cooked, add in your risotto rice and stir through for 1 minute. Make sure to coat the rice in the butter, onion and garlic mixture.Start to add your stock slowly, allowing the rice to absorb all of the liquid and keep adding repeating the process until all of your stock has been used. Repeat until the rice is soft and cooked.While the rice cooking, add in your chosen veggies protein, I have chosen mushrooms, broccoli salmon. Chicken, tofu sausage also work well in this same risotto recipe! I love how versatile this recipe is, as it can easily be made vegan/vegetarian friendly if required.Check to see if the rice is cooked softened, if not cook for another 1/2 minutes.Take off heat serve with a sprinkle of cheddar cheese or parmesan and top with mushrooms for garnish, now all that’s left to do do is enjoy!