Salmon & Squash Risotto

Squash continues to reign supreme in my house. Cold nights make risotto a go to in my kitchen. Add some salmon and a homemade chive oil - and this is a winner.

Watch the reel here

Ingredients:

• Butternut squash risotto

  • 1 cup cubed butternut squash

  • 1 shallot

  • 1/2 sweet onion

  • 1 cup rice

  • 4-5 cups veggie or chicken broth

    • I make my own veggie broth by freezing veggie scraps, once I have a lot (in my world that’s one gallon freezer bag full) I put it in a pot, fill with water, and let it simmer for an hour.

  • 1/4 cup white wine

  • 2 tablespoons butter

  • 1/2 cup parmesan cheese (or however much you want)

• Salmon

  • 2 salmon filets with the skin on

  • my homemade seasoning blend (loosely Italian)

  • solid remains from making chive oil (see below)

• Chive oil

  • 1 bunch chives

  • 1-1.5 cups olive oil

Let’s Go!

• Butternut squash risotto

  • Cut the squash into small cubes, season, and sauté in a deep sided pan until just fork tender then set aside

  • In the same pan sauté shallot and onion until soft

  • Add the stock to a pan and bring to a simmer

  • Add the rice and toast slightly

  • Add the wine and stir until the wine is evaporated

  • Add about a cup of stock to the rice and stir. Once the stock has been absorbed, repeat the process until the rice is cooked though and the risotto is creamy. About halfway through add the squash back in to finish cooking.

  • Along the way season with seasonings of your choice.

  • Once the squash and rice are cooked through, stir in the butter and the parmesan cheese

  • Enjoy!

• Salmon

  • Season both sides of the salmon filets with olive oil and your favorite seasonings

  • Heat up a sauté pan over medium high heat and place the salmon flesh side down (some say to start skin side down - but this works for me!)

  • Once the salmon is cooked half way through, flip the salmon to the skin side.

  • This is where I added some of the “pesto” from making the chive oil

• Chive Oil

  • Add the bunch of chives and the olive oil to a blender or food processer and pulse for about 20-30 seconds.

  • Strain the oil through a mesh strainer and a cheese cloth

  • The oil will last in the fridge for about a month

  • I treated what was left in the cheesecloth as a pesto!

• After plating, drizzle some chive oil over the risotto and enjoy!