Creamy Salmon + Veggie Risotto Creamy Salmon + Veggie Risotto
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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 litre Vegetable stock
  • ½ Red Onion
  • 2 Garlic cloves
  • 1 tsp Butter
  • 2 Salmon fillets
  • Broccoli
  • Mushrooms
  • ¼ tsp Dried mixed herbs
  • ¼ tsp Fresh Parsley
  • Salt + Pepper
  • 200 g risotto rice

Creamy Salmon + Veggie Risotto

Enjoy this creamy mushroom risotto, so versatile + a family favourite! This recipe can easily be made vegan/vegetarian and be customised just how you like it!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Check to see if the rice is cooked + softened, if not cook for another 1/2 minutes.
  6. 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!
Creamy Salmon + Veggie Risotto Creamy Salmon + Veggie Risotto
favorite
print
like

Creamy Salmon + Veggie Risotto

Enjoy this creamy mushroom risotto, so versatile + a family favourite! This recipe can easily be made vegan/vegetarian and be customised just how you like it!

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 litre Vegetable stock
  • ½ Red Onion
  • 2 Garlic cloves
  • 1 tsp Butter
  • 2 Salmon fillets
  • Broccoli
  • Mushrooms
  • ¼ tsp Dried mixed herbs
  • ¼ tsp Fresh Parsley
  • Salt + Pepper
  • 200 g risotto rice
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Check to see if the rice is cooked + softened, if not cook for another 1/2 minutes.
  6. 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!