LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
SMOKED SALMON & LEMON RISOTTO
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium
SALMON WITH DILL SAUCE & LEMON RISOTTO
I love the classic combination of lemon and fish, and this dish is delicious and easy to throw together at the end of a long day. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.
Nutrition Facts : Calories 815 calories, Fat 54g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
SALMON RISOTTO
Make and share this Salmon Risotto recipe from Food.com.
Provided by byZula
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a pan and simmer gently.
- In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
- Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
Nutrition Facts : Calories 406.8, Fat 15.9, SaturatedFat 3.8, Cholesterol 41.7, Sodium 291.6, Carbohydrate 28.2, Fiber 1.1, Sugar 5.1, Protein 19.6
SMOKED SALMON & LEMON RISOTTO
Make and share this Smoked Salmon & Lemon Risotto recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
- Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
- Grind in some black pepper, but don't add salt as the salmon will be salty enough.
- Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.
SALMON RISOTTO WITH DILL & LEMON
Make and share this Salmon Risotto With Dill & Lemon recipe from Food.com.
Provided by captain shep
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.
Nutrition Facts : Calories 889.8, Fat 34.4, SaturatedFat 7.4, Cholesterol 76.2, Sodium 1507.6, Carbohydrate 95.7, Fiber 6, Sugar 6.3, Protein 37.3
ROAST SALMON WITH PRESERVED LEMON
Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h15m
Yield 4 plus leftovers
Number Of Ingredients 10
Steps:
- In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.
- Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.
- Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.
Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 1 milligram of sodium
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