Serves 4
I love risotto and am really loving the brand, RightRice which makes an Italian style risotto with 2x the protein, 5x the fiber, and almost 40% less net carbs than regular rice. It’s absolutely delicious, super creamy and so quick and easy to prepare. You can serve it as a side or prepare it as I did by adding any combination of vegetables and protein that you like.
Ingredients:
2 tbsp. avocado oil
2 tbsp. ghee
2 garlic cloves, minced
2 cups shitake mushrooms, chopped
½ head broccoli
3 handfuls baby spinach
3-4 tablespoons coconut aminos teriyaki
4 six/eight-ounce pieces of wild salmon fillets
2 cups vegetable broth, plus ½ - 1 cup
1 avocado diced
Sea salt
Freshly ground pepper
Preparation:
In a medium saucepan, bring 2 cups of the vegetable broth to a boil. Add risotto and boil uncovered for 5 minutes, stirring occasionally. Remove from heat and let stand covered for 7 minutes.
In a large skillet over medium heat melt half the ghee and avocado oil.
Sauté the garlic until fragrant, about 1-2 min. Add the rest of the ghee, mushrooms and broccoli and sauté about 5-7 minutes. Set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Wash salmon fillets and pat dry with a paper towel. Place salmon on the baking sheet and drizzle with coconut aminos, spread with a pastry brush, and sprinkle generously with salt and pepper.
Roast salmon for 4-6 minutes per ½ inch thickness of salmon. Roasting time depends on the thickness of your salmon, as determined by the thickest part of the fillet. For every ½ inch of salmon, roast 4-6 minutes. 4 minutes will be slightly rare and 6 minutes will thoroughly cook it. Use a fork to separate the salmon into flaky pieces.
To prepare, uncover the risotto and add more vegetable broth if needed to make it creamier. Add veggies, avocado, and flaked salmon. Season with additional salt and pepper if needed.
Heat and stir until creamy.
Serve immediately and enjoy!