- 4 cups chicken broth
- 3 cups salmon cut into 1" pieces, this recipe works great using left over salmon
- 2 tbsps olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 1/4 cup risotto rice , like arborio or carnaroli
- 1 cup frozen peas
- 10 oz baby spinach
- zest of 1 lemon
- 1/2 cup chives or green onions chopped, plus more for garnish
- salt and pepper to taste
- 1/4 cup parmesan cheese grated for garnish
Pour broth into a sauce pan and bring to a boil, reduce heat, keep warm.
Heat oil in a large sauce pan. Add onion and garlic cook until onion is soft. Stir in rice and coat with oil. Add 1/2 cup of broth, stir until liquid is absorbed. Continue adding broth and stirring until you have used 3 of the 4 cups. Stir in spinach, peas, zest and chives adjust seasoning. When spinach is wilted gently stir in salmon with 1/2 cup broth. Cook the salmon through or heat through depending if your using raw or leftover salmon. Taste rice to check for desired doneness. Add remaining broth to desired consistency, add water if needed.
Pour into a serving bowl, garnish with cheese and extra chives.
Serves 4 to 6.