Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil; set aside. Add vegetable broth to a large saucepan over low heat.
Servings and Ingredients
|2 qt. Swanson vegetable broth|
|1 tbsp. fresh mint, chopped|
|1 tbsp. fresh rosemary, chopped|
|1 tsp. lemon zest, divided|
|1 lemon, juiced|
|6 tbsp. Gustare Vita olive oil, divided|
|Hy-Vee ground black pepper|
|4 (4-to-5-oz. each) salmon fillets|
|5 tbsp. Hy-Vee unsalted butter, divided|
|3 shallots, thinly sliced|
|2 tsp. fresh thyme, finely chopped|
|3 c. red cabbage, finely sliced|
|2 c. Arborio rice, dry|
|½ c. dry white wine|
|½ c. Parmesan cheese, finely grated|
|Additional fresh herbs, for garnish|
Things To Grab
- Large rimmed baking sheet
- Aluminum foil
- Large saucepan
- Small bowl
- Meat thermometer
- Large skillet
To make vinaigrette, whisk together mint, rosemary, 1/2 teaspoon lemon zest, lemon juice, and 3 tablespoons olive oil in a small bowl. Season with salt and pepper; set aside.
Drizzle 1 tablespoon olive oil on prepared baking sheet; add salmon to baking sheet. Season salmon with salt, pepper, and remaining 1/2 teaspoon lemon zest. Drizzle salmon fillets with an additional 1 tablespoon of olive oil. Bake for 20 minutes or until fish easily flakes with a fork (145 degrees). Remove salmon from oven and top with vinaigrette; set aside and keep warm.
Meanwhile, add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium-high heat. Add shallots and thyme. Cook 3 to 5 minutes or until shallots have softened. Stir in cabbage and season with salt. Cook, stirring occasionally for 10 minutes or until softened.
Add dry Arborio rice to cabbage mixture. Cook 3 to 4 minutes or until rice is lightly toasted. Stir in white wine cook 1 to 2 minutes.
Reduce heat to medium-low. Stir in broth, 1/2 cup at a time, letting broth absorb in to rice before adding more broth. Continue adding 1/2 cup of broth at a time until rice is al dente, about 12 to 15 minutes. Stir in Parmesan cheese, and remaining 4 tablespoons butter; remove from heat.
Serve risotto with cooked salmon. If desired, garnish with fresh herbs.
Amounts Per Serving
- Total Fat: 54g
- Cholesterol: 110mg
- Sodium: 2150mg
- Total Carbohydrates: 77g
- Protein: 34g
Ferrari Brut Spumante sparkling white wine