SPRING PEA RISOTTO AND LEMON SALMON
Salmon Recipe - http://laurennicholsen.com/blog/2023/...
Risotto Recipe - http://laurennicholsen.com/blog/2023/...
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Risotto:
Ingredients
1 cup arborio rice
1-2 tablespoon of olive oil
4 cups of chicken stock
2-3 sprigs of fresh oregano or thyme
1 large yellow onion, diced
2 cloves garlic (minced), optional
1 1/2 cups of frozen peas
1/4 cup of half and half
2 tablespoons unsalted butter
½ cup parmesan cheese, shredded
1 tablespoon lemon zest
Directions:
1. In a large skillet add olive oil and bring to a medium heat. Add risotto and stir until it is starting to get translucent. Add chopped onions and garlic (optional), and stir.
2. Add 1 cup of chicken stock and stir on a low heat. Add 2-3 sprigs of fresh oregano or thyme.
3. Stir frequently, add another cup of chicken stock. As the chicken stock gets lower, keep adding more until you have used all 4 cups.
4. Once the risotto is cooked remove the herbs, stir in the butter, parmesan cheese and half & half. Mix well. Add peas and mix well.
5. Add lemon zest, mix. I like to serve mine with fresh chives, herbs and spicy micro greens! Enjoy
Salmon:
Ingredients:
2 Salmon fillets
1-2 Lemons / Slice thinly
1 Bundle of Fresh Dill
1 tsp Dried Dill
1 tsp of Onion Salt
½ cup Sauvignon Blanc
Olive Oil
Directions:
1. Pre-heat the oven to 325 degrees.
2. In a baking pan, add 4-5 sprigs of dill (or fresh oregano) to the bottom of the dish, arrange lemon slices on top. Then place the salmon, skin-side down, onto the bed of lemon and herbs.
3. Lightly oil the salmon and sprinkle dill and onion salt on top.
4. Add wine into the baking dish, and then cover with aluminum foil. Bake the salmon 12 to 30 minutes, depending on the thickness of the fillets. Start checking progress after 10 minutes.
5. Remove and garnish with fresh dill and chives! I love to serve this spring pea risotto!
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