Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Two young salmon are swimming along one day. As they do, they are passed by a wiser, older fish coming the other way. The wiser fish greets the two as he passes, saying, "Morning boys, how's the water?" The other two continue to swim in silence for a little while, until the first one turns to the other and asks, "What the hell is water?"" -David Foster Wallace

The refrigerator light goes on...

I absolutely love this risotto. It is creamy and rich but sweet with the butternut squash and savory flavors from the salmon. The oregano is not critical and there are a lot of great alternatives - basil, thyme, or tarragon will all work well - but I believe that you should use fresh. The only dried herb that I would consider using might be a little bit of dried tarragon - 1/8th of a teaspoon at most.



Salmon and Butternut Squash Risotto

Servings: 2 | Serving size: about 2 1/2 cups

Cooking time: 90 minutes (the squash can be roasted ahead of time and refrigerated until needed, which will cut total cooking time to about 45 minutes)

This recipe can easily be multiplied. This recipe is fair as leftovers and will keep for about 24 to 48 hours in the refrigerator. Reheat gently.

Salmon and Butternut Squash Risotto recipe from Dr. Gourmet


  • 1 1/2 lb. butternut squash
  • 2 tsp. olive oil
  • 1 large onion (finely diced)
  • 1/2 cup arborio rice
  • 3 cups water
  • 1/4 tsp. salt
  • ground black pepper to taste
  • 6 ounces salmon (cut into thin strips)
  • 2 ounces semi-soft goat cheese
  • 1 Tbsp fresh oregano

Preheat the oven to 325°F.

Cut the butternut squash in half lengthwise.

Scoop out the seeds and discard them.

Place 1 teaspoon olive oil in a small roasting pan.

Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.

Put the pan in the oven and roast for 40 minutes.

Remove and let cool.

Cut half of the squash's flesh into about 1/2 inch dice, discarding the skin. (Reserve half of the butternut squash for another use.)

Place the remaining teaspoon olive oil in a skillet over medium high heat.

Add the onion when the oil is hot and cook for about 4 minutes. Stir frequently.

Add the rice.

Cook for about one minute. Stir continuously.

Add the water and salt. Stir, and when the water begins to boil, adjust the heat until the rice is simmering.

Simmer for about 20 minutes. Stir about once a minute.

Check the rice frequently for doneness. Add water two tablespoons at a time if extra water is needed.

When the rice is firm and not too soft - but not grainy - add the butternut squash, goat cheese, and the salmon.

Fold the fish and squash into the rice gently and cook for another 5 to 7 minutes until the cheese is melted and the salmon is done.

Add the oregano and gently fold into the rice.


Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 550 Calories from Fat 171
  % Daily Value
Total Fat 19g 24%
    Saturated Fat 7g 37%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 70mg 23%
Sodium 460mg 20%
Total Carbohydrates 66g 24%
    Dietary Fiber 6g 22%
    Sugars 7g
Protein 29g
Vitamin A 115% Vitamin C 46%
Calcium 15% Iron 26%
Vitamin K 6mcg Potassium 1200mg