healthy risotto recipe

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

chicken broth

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

dry white wine

brown sugar

salmon fillets

olive oil

unsalted butter

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

This healthy butternut squash barley risotto is perfectly creamy and perfect for fall. Pearl barley is cooked with roasted butternut squash.

Butternut Squash Risotto with Barley

butternut squash

vegetable broth ((or use chicken broth))

small yellow onion (finely chopped (or about 1 cup onion chopped))

garlic

thyme

pearl barley

Parmigiano-Reggiano cheese ((plus more for garnish))

Salt and pepper (to taste)

parsley

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium sized bowl, toss the diced squash with 2 tablespoons of the olive oil.

Place the squash on the prepared baking sheet in a single layer and season with salt and pepper. Roast, flipping half way through for 30-35 minutes or until the squash is tender and caramelized. Set aside.

Meanwhile, warm the broth in a small saucepan over low heat.

In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 5 minutes. Add the thyme, stirring and cooking until fragrant, about 1 minute.

Add the barley to the pan and cook for about 2 minutes or until lightly toasted, stirring often. Add the wine and cook until it is evaporated, stirring occasionally.

Reduce the heat to medium-low and add 1 cup of the broth, stirring frequently, until the liquid is completely absorbed, about 5 minutes. Continue adding the rest of the broth, 1 cup at a time, allowing each addition of the broth to be absorbed before adding more.

Remove from the heat when the barley is tender and the risotto is creamy. Stir in the cooked squash and grated parmesan cheese. Season with salt and pepper to taste. Garnish with finely chopped parsley and additional parmesan cheese if desired. Serve immediately.

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Top 2 healthy risotto recipe recipes from across the web

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Japanese Style Risotto with Seared ...

Butternut Squash Risotto with Barle...

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