Red Cabbage Risotto With Salmon Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 2.Add the Arborio rice to the saucepan and cook for a few minutes until lightly toasted.
• STEP 3.Pour in the white wine and cook until it is absorbed by the rice.
• STEP 4.Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue adding the vegetable broth and stirring until the rice is creamy and tender, about 20-25 minutes.
• STEP 6.In a separate skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper.
• STEP 7.Place the salmon fillets in the skillet, skin side down, and cook for about 4-5 minutes until the skin is crispy.
• STEP 8.Flip the salmon fillets and cook for an additional 2-3 minutes until cooked through.
• STEP 9.Remove the salmon from the skillet and set aside.
• STEP 10.Stir the red cabbage into the risotto until well combined and heated through.
• STEP 11.Serve the red cabbage risotto with a salmon fillet on top. Garnish with fresh dill or parsley, if desired.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
• You can add grated Parmesan cheese to the risotto for extra creaminess and flavor.
• If you prefer a vegetarian version, you can omit the salmon and serve the red cabbage risotto as a standalone dish.

Storage and Serving

• Leftover red cabbage risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the risotto in a saucepan and heat over medium heat, stirring occasionally, until heated through.
• Serve the red cabbage risotto with salmon as a main dish with a side of steamed vegetables or a green salad.