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Recipe Category: Healthy
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Salmon Risotto Slow Cooker Recipe
Ingredients
- 2 tbsps (28 g) unsalted butter
- ¼ cup (40 g) finely chopped onion
- 225g Arborio rice
- 705 ml vegetable broth
- ½ cup (120 ml) dry white wine
- ¼ teaspoon freshly ground black pepper
- 1 pound (455 g) salmon fillet, cut in 1-inch (2 5 cm) cubes
Method
- In a small skillet over medium-high heat, melt butter and saute onion until softened
- Transfer to slow cooker
- Add remaining ingredients except salmon
- Cover and cook on low 3 to 4 hours, stirring once
- Stir in salmon, turn to high, and cook until fish is done and rice is tender, about 30 to 60 minutes
- Yield: 4 servings
- Per serving: 331 g water; 441 calories (49% from fat, 25% from protein, 26% from carb)
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