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Ingredients
3 to 4 cups clam broth or fish stock
1 tablespoon olive oil
½ large onion, finely chopped
½ teaspoon minced fresh garlic or minced garlic in oil
1 cup arborio rice
½ cup dry white wine
1 cup canned plum tomatoes or very ripe fresh chopped plum tomatoes
1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves
2 teaspoons fresh marjoram or thyme or ½ teaspoon dried
10 ounces salmon fillet, cut in cubes
1 cup fresh or frozen peas
Freshly ground black pepper to taste
Nutritional analysis per serving (2 to 3 servings as a main course)
66 grams carbs; 55 milligrams cholesterol; 613 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 6 grams fiber; 535 milligrams sodium; 33 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring broth or fish stock to boil.
- Step 2
Heat oil in a heavy-bottomed pot in which rice will be cooked. Saute onion and garlic in pot until it begins to soften, but not color.
- Step 3
Add rice and stir to coat well.
- Step 4
Stir in wine and cook over high heat, stirring, until wine is absorbed.
- Step 5
Add tomatoes, with the herbs, stirring until liquid evaporates.
- Step 6
Stir in the heated broth one cup at a time. Stir often, until liquid is absorbed. Repeat, stirring, until just before rice is ready. Rice is cooked when it is creamy but firm in the center.
- Step 7
With the last liquid addition, stir in the salmon, cooking until salmon is almost ready. Then stir in peas and cook until most of liquid is absorbed and peas are heated through.
- Step 8
Season with pepper.
Private Notes
Comments
This is a good starting point for a spring dish, when peas, leeks (which I subbed) and salmon are fresh. But the tomatoes make no sense for a seasonal dish. I left them and the Italian herbs (oregano, marjoram) out, opting for fresh thyme and a dash of spring parsley at the end. Yum.
This is a good starting point for a spring dish, when peas, leeks (which I subbed) and salmon are fresh. But the tomatoes make no sense for a seasonal dish. I left them and the Italian herbs (oregano, marjoram) out, opting for fresh thyme and a dash of spring parsley at the end. Yum.
Great boat recipe as most of the ingredients are pantry/freezer items. Very tasty, too.