Shortcut salmon risotto
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 5 servings
© Royalty-Free/Masterfile
Ingredients
284-mL can undiluted chicken broth
1 cup white wine
2 garlic cloves
1 onion
1 cup arborio rice
1 tsp dried oregano leaves
2 cups frozen peas
1/4 cup grated parmesan
1/4 cup chopped fresh dill
213-g can salmon, preferably red sockeye
1/4 cup sour cream
Instructions
Pour chicken broth into a large measuring cup. Add enough water to measure 3 cups (750 mL). Pour into a large saucepan. Add wine. Mince garlic and finely chop onion. Stir in with rice and oregano. Bring to a boil over high heat, stirring often. Then reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Do not stir.
Meanwhile, measure peas and Parmesan. Coarsely chop dill. Drain salmon. Discard skin and bones. When rice is tender, turn off heat. Leave pan on burner. Stir in peas, Parmesan, dill and sour cream. Crumble in salmon. Stir gently. Taste and add more cheese, if needed.
Nutrition (per serving)
Calories 319, Protein 17.8g, Carbohydrates 42.8g, Fat 6.7g, Fibre 3.1g, Sodium 712mg.
This satisfying lower-fat dish gets its soothing flavour from pantry staples.
