NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.25 cup Arborio rice

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 tbsp Shallot

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a low simmer.

• 2

  In a separate wide skillet, heat half of the olive oil over medium heat and sauté the minced shallot and garlic until fragrant.

• 3

  Add the arborio rice to the skillet, toasting it for one minute before adding a ladle of warm broth, stirring continuously until the liquid is absorbed.

• 4

  Continue adding broth one ladle at a time, stirring frequently, until the rice is tender and creamy.

• 5

  While the risotto cooks, season the salmon with salt and pepper and sear in a non-stick pan with the remaining oil for 4-5 minutes per side until the skin is crispy.

• 6

  Stir the lemon juice, fresh dill, and parmesan cheese into the finished risotto and serve immediately topped with the salmon.