Salmon Risotto Slow Cooker Recipe

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

1. In a small skillet over medium-high heat, melt butter and saute onion until softened
2. Transfer to slow cooker
3. Add remaining ingredients except salmon
4. Cover and cook on low 3 to 4 hours, stirring once
5. Stir in salmon, turn to high, and cook until fish is done and rice is tender, about 30 to 60 minutes
6. Yield: 4 servings
7. Per serving: 331 g water; 441 calories (49% from fat, 25% from protein, 26% from carb)

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