Salmon with Quick Spring Risotto


Traditional risotto takes time and effort to develop tender, velvety rice. We used a shortcut--but with two flavorful, melty cheeses, you'll get the same creamy results.

What you will need

4 tablespoons garlic-flavored oil or extra virgin olive oil, divided

2 shallots, finely chopped

1 cup Arborio rice

4 cups chicken broth or vegetable broth

4 (6-ounce) salmon fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 cup fresh baby peas

1/2 cup shredded Fontina cheese

1/2 cup freshly grated Parmesan cheese

Garnish: lemon zest


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