There’s nothing quite like a creamy risotto to cozy up to on a cool evening. Peas, asparagus, and mushrooms pair beautifully with rich, wild salmon — this dish is the ultimate comfort food.
Ingredients
2 x 8-ounce packages risotto with mushrooms
1 cup fresh mushrooms (button, crimini or porcini), cut into bite-size pieces
14.5 ounce can chicken broth (regular or low sodium)
10 to 12 ounces fresh asparagus (sliced into 2-inch pieces) and/or peas, blanched
¼ cup fresh grated Parmesan cheese
¼ cup chopped basil leaves
Directions
Prepare risotto according to package
directions adding mushrooms, but cooking just three-quarters of total time,
about 15 to 18 minutes.
While risotto is cooking, bring chicken
broth to a simmer in a large (12-inch) nonstick pan or stockpot. Rinse any ice
glaze from frozen Alaska Salmon under cold water. Turn off heat and gently add
seafood to the chicken broth, skin side down. Return heat to a simmer. Once
simmering, cover pan and cook 4 to 5 minutes for frozen salmon or 2 minutes for
fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, until
seafood is opaque throughout. Remove salmon from broth, season with pepper and
cool slightly.
Add asparagus/peas and Parmesan to
partially cooked risotto; finish cooking risotto.
Break salmon into large chunks (removing
skin, if any). Gently fold salmon and basil into risotto.
