This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of 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.
This recipe is safe for those who are sensitive to gluten.
"I'll love you, dear, I'll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street."
-W.H. Auden, Poet
I love using Meyer lemons for this dish. They're sweeter than regular lemons and the zest is sweeter as well. Either way, this recipe is a great fall meal: warm and satisfying but still light.
Servings: 2 | Serving size: about 2 1/2 cups risotto with 4 ounces fish
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|2 tsp||olive oil|
|1 large||onion (diced)|
|1/2 cup||arborio rice|
|1 cup||low sodium chicken broth|
|1 tsp||lemon zest|
|fresh ground black pepper (to taste)|
|1 ounce||semi soft goat cheese|
|6 large||leaves fresh basil (chiffonade)|
|2 4 ounce||salmon filets|
|2||green onions (separated green tops from white parts)|
Place 1 teaspoon of the olive oil in a medium skillet over medium heat.
Add the onion and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.
Add the water, chicken broth, lemon zest, salt and pepper. Reduce the heat to medium-low so that the rice is simmering. Cook for about 20 minutes until the rice is just tender. Add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.
Add the goat cheese and reduce the heat to medium low. Stir gently so that the goat cheese melts. Reduce the heat to low.
Place a large skillet over high heat and add 1 teaspoon of olive oil. Sear the salmon and cook for about 2 – 3 minutes on each side.
Just before the fish is done, add the basil to the risotto and stir. Divide the risotto between two bowls and top with the salmon.
While the large skillet is still hot, toss in the green onions and toss for about 30 seconds until they begin to wilt. Place the green onions on top of the fish and serve.
Serving size: about 2 1/2 cups risotto with 4 ounces fish
|Calories 516||Calories from Fat 163|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 5g||16%|
|Vitamin A 14%||Vitamin C 23%|
|Calcium 8%||Iron 21%|
|Vitamin K 62 mcg||Potassium 815 mg|
|Magnesium 58 mg|