Creamy Salmon and Paprika Risotto

Creamy and flavorful risotto made with salmon and paprika.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

1 salmon fillet

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 cup Arborio rice

1/4 cup white wine

3 cups vegetable broth

1 teaspoon paprika

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Instructions

Step 1

Preheat the oven to 400°F. Season the salmon fillet with salt and pepper, place it in a baking dish and bake for 10-12 minutes, until cooked through. Set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened.

Step 3

Add the Arborio rice to the pot and stir until the rice is evenly coated with the oil mixture.

Step 4

Add the white wine and stir until the liquid is absorbed.

Step 5

Add the vegetable broth, one cup at a time, stirring frequently and waiting for each cup to be absorbed before adding the next.

Step 6

Stir in the paprika and cook for a few more minutes, until the rice is cooked through and has a creamy texture.

Step 7

Stir in the heavy cream and Parmesan cheese until well combined.

Step 8

Flake the salmon fillet into bite-sized pieces and add it to the pot along with chopped parsley.

Step 9

Serve hot and enjoy!