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Salmon mushroom baked risotto

Salmon mushroom baked risotto

Published on August 24, 2017 | In By
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Salmon mushroom baked risotto

Delicious risotto without the constant stirring! Our one-pot salmon mushroom baked risotto dish is nourishing, easy to prepare and naturally gluten-free.

Salmon mushroom baked risotto

Salmon makes the perfect protein for this dish

Ashleigh Feltham (MNutrDiet)

If you are a fan of risotto, then make sure you save this recipe. The Safcol salmon makes the perfect protein for this dish. Salmon is a great source of omega 3 fat, protein as well as other vitamins and minerals. Vitamins to highlight are vitamin D which is needed for optimal immune system function and to assist calcium to be absorption. Salmon also contains iodine and selenium which support the health and function of your thyroid. Salmon supplies choline and vitamin B12 which both play roles in maintaining central nervous system function as well as creating red blood cells.

Extra virgin olive oil is full of polyphenols and over 36 different antioxidants! These help to fight off excess free radicals which can damage and cause disease to your body. Extra virgin olive oil also regulates your cholesterol levels shifting them more towards the ‘good’ HDL cholesterol and less towards the ‘bad’ LDL cholesterol.

The delicious parmesan adds additional iodine, B12, choline and selenium but also calcium. Calcium is a mineral needed for strong bones and teeth as well as optimal muscle contractions. Arborio or Carnarol rice adds an array of vitamins and minerals, as well as fibre, assisting satiety.

Mushrooms are full of energy-providing B vitamins. These help your body make energy from the food you eat. Onion and garlic both have anti-microbial properties which support a healthy gut and immune system function. The next time you are in the mood for risotto, this recipe is a healthy option.

 

Recipe Views: 35,660

If you like salmon, be sure to check out our salmon recipes page for more inspiration!

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Wiki

 

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Recipe Rating

  • (3.4 /5)
  • 17 ratings

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Ingredients

  • 2 x 200g cans Safcol Salmon in Springwater, drained
  • 2 tablespoons extra virgin olive oil
  • 50g butter
  • 10 button mushrooms sliced
  • 1 large onion, finely diced
  • 2 medium garlic cloves, crushed
  • 250g risotto rice like Arborio or Carnarol
  • 4 cups low salt vegetable or chicken stock
  • ½ cup finely chopped flat leaved parsley
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan

  • to serve
  • shaved Parmesan
  • 2 tablespoons chopped flat leaved parsley

Instructions

  1. Preheat oven to 180°C.
  2. In large oven proof pan with a lid, on medium high, add the olive oil, butter, onion and mushrooms. Cook gently stirring often until softened and very lightly golden.
  3. Stir in the garlic, cook for a few seconds until fragrant. Add the risotto rice and stir until well coated with oil and butter. Add the stock and liquid from salmon can and bring to the boil.
  4. Place the lid on the pan and transfer to the oven. Bake for about 20 minutes until the rice is only just cooked.
  5. Remove from the oven, stir in the drained salmon, Parmesan and chopped parsley. Replace the lid and allow to sit for about 5 minutes before serving. Serve hot, scattered with extra shaved Parmesan and chopped parsley.

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