Sicily Salmon Risotto| creamy & citrusy
Sicily salmon risotto features creamy risotto, pan seared tender salmon fillet, lemony taste, fresh herbs, and bright, crispy asparagus.
Ingredients
- 2.5 tbsp cooking oil
- 1 onion cut into small cubes
- 1 cup Arborio rice
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- salt and pepper to taste
- ¼ cup lemon juice
- 1 lemon zest
- 1 pound fresh asparagus trimmed and chopped into 1 inch pieces
- 2 salmon fillets
Instructions
- Blanch the asparagus in hot boiling water for 3-4 minutes. Drain the asparagus and set aside. Save 4 cups of water in which you boiled asparagus earlier.Now heat the cooking oil in the pan and fry the asparagus for 2-3 minutes also sprinkle some salt while frying and set aside.
- Heat 1 tbsp cooking oil in the pan over medium heat.Add onion and cook until translucent. Onions should not get any color. Now add rice and cook stirring continuously until slightly translucent.
- Now add one cup of broth and cook until it is completely absorbed.Now add another cup of broth and cook until absorbed. Add all cups of broth one by one like this and cook until rice are creamy. It will take about 20 minutes.Also add salt and pepper, lemon juice, and lemon zest. Stir in asparagus and cook for 2 minutes.
- Now heat half tbsp oil and drop in salmon fillets in the pan.Do not touch it for at least 3-4 minutes. It helps to develop a nice crust.Once the bottom is crusty gently flip the sides of the fillets and cook from the other side also.
- Divide the rice in two plates and place one fillet of salmon in each plate.Garnish with parsley and basil, squeeze some lemon, and Enjoy!!