Salmon and Vegetable Risotto

This creamy and flavorful salmon and vegetable risotto is a perfect combination of tender salmon, fresh vegetables, and creamy Arborio rice.

Ingredients - Serves 4

Season the salmon fillets with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the salmon fillets for 4-5 minutes per side, or until cooked through. Remove from the skillet and set aside.
In the same skillet, heat another tablespoon of olive oil. Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes.
Add the Arborio rice to the skillet and stir to coat it with the oil. Cook for 1-2 minutes, until the rice is slightly toasted.
Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
While the risotto is cooking, flake the cooked salmon into bite-sized pieces.
Add the diced bell pepper and zucchini to the risotto and cook for an additional 5 minutes, until the vegetables are tender.
Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
Serve the salmon and vegetable risotto hot, topped with the flaked salmon pieces.
Enjoy!