Photo: Jennifer Davick; Styling: Linda Hirst
Makes 4 servings

Traditional risotto takes time and effort to develop tender, velvety rice. We used a shortcut--but with two flavorful, melty cheeses, you'll get the same creamy results.

How to Make It

Step 1

Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add shallots and rice, and cook 2 minutes. Stir in chicken broth; bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.

Step 2

Meanwhile, heat remaining 2 tablespoons oil in a large skillet. Sprinkle salmon with salt and pepper; sear 3 to 5 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.

Step 3

Stir asparagus into rice during last 10 minutes of cooking time. Stir peas into rice during last 3 minutes of cooking time. Stir in cheeses; taste and adjust seasonings, if necessary. Serve immediately with salmon. Garnish, if desired.

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Ratings & Reviews

tegg1961's Review

March 24, 2013