Salmon with Risotto …. But Healthier!
Rice is one of my favorite comfort foods. When I was young, and had a cold my mother would make white rice with butter for me “to rest my stomach” and when I was just out of college making a cub reporter’s salary, I lived on rice and black beans. But risotto has always held a different spot in my dinner repertoire, mainly because it is so labor intensive. That’s why when I learned that you can actually bake your risotto — instead of stirring it — I was able to start making risotto on the regular rather than reserving it for nights when I had a ton of time to cook. It’s a kitchen game changer.
You can pair your baked risotto with whatever you like — at Eat Sunny, we’re serving it with salmon or shrimp and steamed green beans, but it would pair equally nicely with lamb chops or roast chicken. You can also omit the Parmesan cheese, swap vegetable stock for chicken stock, add sliced mushrooms instead of peas, throw in a pinch of red pepper flakes for a spicy kick or a handful of parsley or fresh marjoram for more herbaceous flavor.
Healthy eating tip: Wild salmon is high in omega 3 fatty acids, which have been scientifically shown to play a role in fighting depression and anxiety, boosting heart health and preventing chronic metabolic conditions, but that doesn't mean you have license to eat huge portions of it. A good amount of salmon for the average woman is 4-6 ounces or about the same size as the palm of your hand.
To get this recipe, download Manna or click HERE and please let me know what you think. Give me a shout at @tatiboncompagni on Instagram.