Salmon / Green Onions / Cream Cheese / Domestic Mushrooms Risotto Recipe
Creamy risotto infused with fresh salmon, vibrant green onions, and savory domestic mushrooms, topped with a dollop of rich cream cheese for a delightful finish.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the green onions and garlic. Slice the mushrooms. Season the salmon fillets with salt and black pepper.
- 2
Cook the Salmon
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon fillets and cook for about 4-5 minutes per side or until cooked through. Remove from the skillet and set aside.
- 3
Sauté Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped green onions and garlic, and sauté for 2 minutes until fragrant. Add the sliced mushrooms and cook for another 3-4 minutes until softened.
- 4
Prepare the Risotto
Add the Arborio rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly translucent. Gradually add the chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 5
Finish the Risotto
Once the rice is creamy and al dente (about 18-20 minutes), stir in the cream cheese and grated Parmesan cheese. Season with salt and black pepper to taste.
- 6
Serve
Flake the cooked salmon and gently fold it into the risotto. Serve hot, garnished with extra green onions if desired.
