This is an easy to make, comforting, healthy take on risotto. You can customize this recipe if trying to decrease dairy intake or substitute main toppings if you are vegetarian. Risotto has always had a bad rap because everyone complains about the stirring. If you attend every few minutes to your risotto, and follow the directions below, you will be surprised at how easy and tasty it is!
Add 1 tsp EVOO to your pot and warm on medium high.
Sauté the onion and garlic in the EVOO until onions become translucent.
Add Arborio rice and toast for approximately 2 minutes.
Add dry white wine and let alcohol cook off for approximately 2-3 minutes.
Add 1 cup of chicken broth to rice and stir every 1-2 minutes until broth is mostly absorbed. Continue to add broth 1 cup at a time until most of the broth is absorbed. Continue to stir risotto every 1-2 minutes.
When most of broth is absorbed, add cream and stir until it is mostly absorbed.
Finish your risotto by adding parmesan cheese, salt and pepper, lemon zest, lemon juice.
Add basil when serving.
Preheat air fryer to 390 deg for 5 minutes. (If using sauté pan, preheat pan on medium high heat)
Spray air fryer basket or pan with olive oil.
Season the salmon with salt, pepper, and lemon zest.
Air fry for 7 mins, adding or subtracting time depending on thickness of salmon. If sautéing, sauté for 3 minutes skin side up, and then 3-4 minutes skin side down until all of the dark pink is just cooked through.
Add asparagus to microwave safe bowl. Add 1 tbsp. of water to the bowl.
Cover and microwave for 3 minutes.
Add to an ice bath to stop cooking. Drain and set aside until assembling your plate.
Assemble risotto on a plate, add your basil and asparagus, and top with salmon. Enjoy!
Ingredients
Directions
Add 1 tsp EVOO to your pot and warm on medium high.
Sauté the onion and garlic in the EVOO until onions become translucent.
Add Arborio rice and toast for approximately 2 minutes.
Add dry white wine and let alcohol cook off for approximately 2-3 minutes.
Add 1 cup of chicken broth to rice and stir every 1-2 minutes until broth is mostly absorbed. Continue to add broth 1 cup at a time until most of the broth is absorbed. Continue to stir risotto every 1-2 minutes.
When most of broth is absorbed, add cream and stir until it is mostly absorbed.
Finish your risotto by adding parmesan cheese, salt and pepper, lemon zest, lemon juice.
Add basil when serving.
Preheat air fryer to 390 deg for 5 minutes. (If using sauté pan, preheat pan on medium high heat)
Spray air fryer basket or pan with olive oil.
Season the salmon with salt, pepper, and lemon zest.
Air fry for 7 mins, adding or subtracting time depending on thickness of salmon. If sautéing, sauté for 3 minutes skin side up, and then 3-4 minutes skin side down until all of the dark pink is just cooked through.
Add asparagus to microwave safe bowl. Add 1 tbsp. of water to the bowl.
Cover and microwave for 3 minutes.
Add to an ice bath to stop cooking. Drain and set aside until assembling your plate.
Assemble risotto on a plate, add your basil and asparagus, and top with salmon. Enjoy!
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