Salmon Or Tuna And Risotto Recipe
4 oz. grilled salmon or yellowfin tuna filet served over zucchini and summer squash risotto, finished with lobster bisque and asparagus spears.
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Ingredients
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Ingredients for Salmon or Tuna and Risotto
Method
Directions to Prepare Salmon or Tuna and Risotto
- 1
- 2
Cook the Rice
Add Arborio rice to the saucepan, stirring for about 2 minutes until the rice is lightly toasted. Gradually add chicken or vegetable broth, one cup at a time, stirring continuously until absorbed before adding more.
- 3
Add Vegetables
After about 18-20 minutes, when the rice is creamy and al dente, stir in the zucchini and summer squash. Cook for another 5 minutes until the vegetables are tender.
- 4
Season the Risotto
Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
- 5
- 6
Prepare Asparagus
Blanch asparagus spears in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 7
Plate the Dish
Spoon the risotto onto the plate, place the grilled fish on top, and drizzle with lobster bisque. Garnish with asparagus spears.