Salmon with Lemon Risotto

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 4


  1. 3 tablespoons butter, chopped
  2. 1 tablespoon olive oil, plus extra for brushing
  3. 1 onion, chopped
  4. 11/2 cups arborio rice
  5. 4 cloves garlic, crushed, or 2 tablespoons chopped garlic
  6. 1/2 cup dry white wine
  7. 6 cups Compliments Organic Low Sodium Vegetable Broth
  8. 1 tablespoon finely grated lemon rind
  9. 1/4 cup Compliments Organics Dill, chopped
  10. 11/2 cups finely grated Compliments Parmesan Cheese
  11. 4 6-oz. salmon fillets


  1. Place the butter and oil in a large heavy-based saucepan over medium heat. 
  2. Add onion and cook for 2–5 minutes or until softened. 
  3. Add rice and garlic; stir for 1 minute or until rice is well coated. 
  4. Add the wine and cook for 1 minute or until evaporated. 
  5. Gradually add the broth, 1 cup at a time, stirring continuously, for 25-30 minutes or until absorbed and rice is al dente. 
  6. Stir in lemon rind, dill and cheese.
  7. Heat a large nonstick frying pan over high heat. 
  8. Brush salmon with the extra oil and cook, skin side down, for 2–3 minutes or until crispy. 
  9. Turn and cook for a further 2–3 minutes until salmon is cooked to your liking. 
  10. Serve with risotto.