I made this risotto from a leftover serving of salmon and the rag-tag ends of sour cream and cream cheese. It’s a great way to turn one serving into four.
Ingredients
2T olive oil
2T butter
1 cup Arborio rice
½ C white wine
4 cups hot chicken broth
2 chopped scallions
2 oz cream cheese
2-3 T sour cream
2-3 T half and half
salt and pepper
Parmesan cheese
Instructions
Sauté rice in olive oil and butter for 5 min, add wine and stir until evaporated. Add ½ c or one ladle of hot chicken broth at a time, stirring until absorbed. Mix cream cheese, sour cream and cream, and microwave until soft 30 sec to 1 min. Stir to combine. Add green onions and add to rice after all broth is absorbed. Add Parmesan and sprinkle with green onion if desired.
Recipe by This Woman Was Here at https://thiswomanwashere.com/salmon-rissoto/