Sunday, January 2, 2011
Risotto with Smoked Salmon, Spinach and Peas
From the kitchen of One Perfect Bite...This is a light and lovely entrée that's packed with flavor. It is perfect for Meatless Monday or any day you are looking for something that can be quickly made and is easy on the palate. I normally serve risotto as a side dish, but the addition of smoked salmon and loads of vegetables gives this dish enough heft to serve as a delicious one-dish meal. The intense flavor of the the salmon permeates the rice and produces a wonderfully flavorful meal in about 30 minutes. I wanted to begin the new year with a series of recipes that included something old, something new, something borrowed and something blue. This is my offering for the "something old" in that equation. The recipe I've adapted was developed about 20 years ago by Marian Burrows, a cookbook author and journalist who is a senior staff write at the New York Times. I make this recipe at least once a year for my family who really enjoy it. I think you might like it, too. The ingredients, as listed below, will produce three meal-size servings. Here's the recipe.
Risotto with Smoked Salmon, Spinach and Peas...from the kitchen of One Perfect Bite inspired by Marian Burrows
1 clove garlic, minced
1 cup minced onion
1 tablespoon olive oil
5 cups low-sodium chicken broth
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
4 to 5 ounces baby spinach washed, stemmed and torn or cut into smaller pieces
3 ounces smoked salmon, diced
1 cup frozen peas, thawed
1 cup grated Parmigiano Reggiano cheese
2 teaspoons lemon juice
1) Heat oil in 2-quart pot. Saute garlic and onion in hot oil until they begin to take on color.
2) Meanwhile, pour chicken broth into a separate pot and bring to a simmer.
3) Add rice to garlic and onion mixture, stirring until well coated. Add wine and cook until liquid has almost evaporated, about 2 minutes.
4) Add 1 cup of hot broth to rice and cook over high heat, stirring very often until liquid has been absorbed. Repeat procedure two to three times, or until rice is almost cooked.
5) Add final cup of broth to pot along with spinach, salmon and peas. When rice is tender and some liquid remains, add rice and lemon juice. Stir well. Serve immediately. Yield: 3 servings.
You might also enjoy these recipes:
Easy Vegetable Risotto - Lite Bite
Asparagus Risotto - Las Vegas Food Adventures
Tomato Risotto Recipe - Pham Fatale
Beetroot Risotto - Angie's Recipes
Wild Mushroom Risotto - Bunky Cooks
Butternut Squash Risotto - So Tasty, So Yummy
Baked Crab Risotto with Cream Cheese and Chilli - Simply Delicious