Primavera Risotto with Honey Lemon Salmon

Chef Amy Gafencu

Ingredients

For the Risotto

• 4 Tbsp olive oil
• 1 c diced red onion
• 2 c Arborio Rice
• 1 c white wine
• 8 c chicken stock
• 1 c parmesan cheese
• 4 Tbsp diced Cold butter
• Salt and pepper to taste
  
  

For the Primavera Vegetables

• 1 c diced zucchini
• 1 c diced yellow squash
• 1 c asparagus, cut into ½ inch pieces
• 2 Tbsp minced garlic
• 2 Tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 2 c diced roma tomatoes
• ½ c chopped basil
• 1 Tbsp olive oil
  
  

For the Lemon Herb Salmon

• 4-6 servings of salmon filets
• Salt 
• Pepper
• 3 Tbsp lemon juice
• Zest of 1 lemon
• 2 Tbsp honey
• 4 Tbsp olive oil
• 1 Tbsp finely chopped dill

Directions

For the Risotto

1. In a medium sized pot, gently heat up the oil along with the onions. Cook the onions on medium heat until they begin to turn translucent, about 10-15 min.
2. Add in the rice and cook for an additional 3-5 minutes or until the rice begins to golden slightly on the outside.
3. Deglaze the rice with the white wine and cook to evaporate all the wine.
4. Once the wine has evaporated, begin to add in the stock, 2 cups at a time. Stirring constantly, allow the stock to be completely absorbed between additions. Repeat until all the stock has been used.
5. Once the stock has all been absorbed, remove the risotto from the heat and add in the cold butter and parmesan cheese. Stir to incorporate well. Season with salt and pepper to taste.
   
   

For the Primavera Vegetables

1. Preheat the oven to 450 degrees.
2. Line a cookie sheet pan with parchment paper and set aside.
3. In a medium sized bowl, combine the zucchini, squash, asparagus, garlic, oil, salt, and pepper. Mix to coat all the vegetables with the seasoning.
4. Spread the vegetables onto the prepared sheet tray and roast in the oven for 10-15 minutes or until they become slightly golden brown.
5. Remove from oven and cool.
6. Combine the cooled roasted vegetables with the diced tomatoes, basil, and the additional olive oil.
   
   

For the Honey Lemon Salmon

1. Preheat oven to 450 degrees.
2. Line a cookie sheet pan with parchment paper, spray with nonstick spray, and set aside
3. Generously season the salmon (or any other type of fish desired) with salt and pepper, and arrange the filets on the prepared sheet tray.
4. In a small bowl, combine the remaining ingredients.
5. Spread about half of the marinade over the filets of salmon.
6. Roast in the oven for 8-10 minutes or until the internal temperature reaches 140-145 degrees.
7. Remove from the oven and dress the salmon with the remaining marinade.
8. Serve the salmon over the risotto that has been topped with the primavera vegetables.