Grilled Salmon Risotto / Brie Cheese / Kale / Cremini Mushrooms / Grape Tomato Recipe
Savor the creamy risotto infused with grilled salmon, paired with luscious Brie cheese, sautéed kale, earthy cremini mushrooms, and vibrant grape tomatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the chicken or vegetable broth to a gentle simmer. Keep it warm while you prepare the risotto.
- 2
Sauté the Base
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- 3
- 4
Add the Rice
Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb the flavors.
- 5
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Cook the Kale and Tomatoes
In the last 5 minutes of cooking the risotto, stir in the chopped kale and halved grape tomatoes.
- 7
Finish the Risotto
Once the risotto is cooked, stir in the brie cheese, lemon juice, salt, and black pepper to taste. Remove from heat.
- 8
Grill the Salmon
While the risotto is finishing, grill the salmon fillets over medium-high heat for about 4-5 minutes per side, or until cooked through.
- 9
Serve
Plate the risotto, top with grilled salmon, and garnish with fresh parsley.
