This creamy lemon risotto pairs perfectly with Omaha Steaks pre-marinated Lemon-Dill Salmon Filets. It’s a simple and healthy weeknight meal.
Lemon-Dill Salmon With Creamy Lemon Risotto
Prep: 10 minutes
Cook: 35 minutes
Serves: 4
Ingredients:
4 – 6 oz. Omaha Steaks Lemon-Dill Salmon Filets, thawed
3 tablespoons olive oil
2 shallots, minced
2 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
5 cups chicken stock
1 lemon, juiced and zested
1 cup freshly grated parmesan cheese
Freshly ground pepper, to taste
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Transfer salmon filets to a baking dish and set aside until risotto is halfway finished. Bake for 12-13 minutes or until internal temperature reaches 145° F.
3. Heat the olive oil in a saucepan over low heat. Add the shallots and garlic and cook until softened, about 5 minutes.
4. Add the arborio rice and stir for one minute, until lightly toasted. Add the wine.
5. Once the wine has reduced, begin to add the chicken stock in ½ cup increments. As the rice absorbs each addition of chicken stock, add more stock until rice is creamy and cooked throughout. Be sure to continuously stir to avoid burning the rice.
6. Remove from heat. Stir in lemon juice, lemon zest, parmesan cheese and black pepper.
7. Plate risotto with a salmon filet and serve immediately.
📸 Marcella DiLonardo, Modest Marce
Let’s make a creamy lemon risotto to serve with
Omaha Steaks Lemon Dill Filets. To a saucepan, add olive oil, garlic, and shallots. Once fragrant,
add rice and white wine. Continuously add chicken stock in half cup increments until the rice
is softened and the risotto has thickened, about 5 cups of stock. Finish with lemon
zest, lemon juice, and lots of freshly grated Parmesan cheese. Bake the salmon until
cooked throughout. Plate, garnish, and serve.
Dining and Cooking