Salmon and Butternut Squash Risotto
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied. This recipe is fair as leftovers and will keep for about 24 to 48 hours in the refrigerator. Reheat gently.
Ingredients
| 1 1/2 pound Butternut squash |
| 2 tsp. Olive oil |
| 1 large White onions (finely diced) |
| 1/2 cup Arborio rice |
| 3 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 6 Ounces Fresh atlantic salmon (cut into thin strips) |
| 2 ounce Semisoft goat cheese |
| 1 Tbsp. Fresh oregano |
Instructions
Cut the butternut squash in half lengthwise.
Scoop out the seeds and discard them.
Place 1 teaspoon olive oil in a small roasting pan.
Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.
Put the pan in the oven and roast for 40 minutes.
Remove and let cool.
Cut half of the squash's flesh into about 1/2 inch dice, discarding the skin. (Reserve half of the butternut squash for another use.)
Place the remaining teaspoon olive oil in a skillet over medium high heat.
Add the onion when the oil is hot and cook for about 4 minutes. Stir frequently.
Add the rice.
Cook for about one minute. Stir continuously.
Add the water and salt. Stir, and when the water begins to boil, adjust the heat until the rice is simmering.
Simmer for about 20 minutes. Stir about once a minute.
Check the rice frequently for doneness. Add water two tablespoons at a time if extra water is needed.
When the rice is firm and not too soft - but not grainy - add the butternut squash, goat cheese, and the salmon.
Fold the fish and squash into the rice gently and cook for another 5 to 7 minutes until the cheese is melted and the salmon is done.
Add the oregano and gently fold into the rice.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I absolutely love this risotto. It is creamy and rich but sweet with the butternut squash and savory flavors from the salmon. The oregano is not critical and there are a lot of great alternatives – basil, thyme, or tarragon will all work well – but I believe that you should use fresh. The only dried herb that I would consider using might be a little bit of dried tarragon – 1/8th of a teaspoon at most.