Broccoli Salmon Risotto

Broccoli Salmon Risotto
  • 4 servings
  • 0:40 Preparation
  • 0:30 Cooking
  • 1:10 Total Time


Add all
  • 1 1/4 lb
    (570 g)

    broccoli florets

  • 1

    onion, chopped finely

  • Sufficient quantity broccoli stems, peeled and diced finely

  • 1/4 cup
    (60 mL)

    salted butter

  • 1 cup
    (250 mL)

    arborio rice

  • 1/2 cup
    (125 mL)

    white wine or vermouth

  • 4 cups
    (900 mL)

    vegetable stock

  • 1/2 cup
    (125 ml)

    grana padano cheese, grated

  • 6x3 oz
    (6x90 g)

    thick fillets, skinless salmon

  • Sufficient quantity, olive oil

  • Salt and freshly ground pepper to taste


In a saucepan, cook the broccoli in boiling salted water for 3 minutes. Remove the florets with a skimmer, run under cold water and set aside. Leave the cooking water in the saucepan.

In another saucepan, soften the onion and broccoli stems in the butter. Add the rice and continue cooking until the rice grains are well coated with butter. Add the wine and cook, stirring, until it evaporates.

Add 125 ml (1/2 cup) of the hot vegetable stock and continue cooking, stirring constantly until the stock is absorbed. Repeat until there is just 250 ml (1 cup) of stock left. Add the broccoli florets, the stock and stir just to reheat. Avoid overcooking so that the broccoli keeps its nice bright colour.

Season to taste and stir in the grana padano cheese at the last minute.

Meanwhile, preheat the oven to 210°C (425°F). Spray the salmon with olive oil and season to taste with salt and pepper. Place on a baking sheet and cook on the bottom rack for about 8 minutes.

Serve the risotto in hot deep plates. Place a piece of cooked salmon on each portion.

Source: Saputo