Salmon Rissoto
Prep time
Cook time
Total time
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.
Recipe type: main course
Serves: 6-8 servings
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.