Breastfeeding Friendly Classic Salmon Risotto
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Learn more →Ingredients
4 servings
- 4 cups low-sodium chicken broth stock or fish stock
- 1 cup water
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium shallot, finely chopped (about ¼ cup)
- 2 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 lb salmon fillet, skin removed, cut into 1-inch pieces
- ½ cup freshly grated parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, roughly chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the broth and water in a large saucepan over medium heat until steaming and just below a simmer, then reduce the heat to low to keep it warm throughout cooking.
- 2
Heat 1 tbsp of the butter and the olive oil in a large 12-inch skillet or wide sauté pan over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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