Today I will be sharing a mouthwatering recipe for salmon and butternut squash risotto. This dish is not only packed with flavor, but it also offers a balanced meal full of nutrients.
This salmon and butternut squash risotto dish is a powerhouse of nutrients. Salmon is a rich source of omega-3 fatty acids, while butternut squash provides a good amount of fiber, vitamins and minerals, including vitamin C and potassium.
This dish is a balanced meal that provides essential nutrients, making it a perfect choice for anyone looking to maintain a healthy diet.
Let’s get cooking, without further ado!
- 4 ounces of salmon
- 1 small butternut squash, peeled, seeded, and diced
- 2 Tbsp of olive oil
- 1 small onion, finely chopped
- 2 cloves of minced garlic (or garlic powder)
- 1 1/2 cups Arborio rice (risotto rice)
- 1/2 cup of dry white wine
- 4 cups vegetable or chicken stock
- 1/2 cup of grated Parmesan cheese
- 2 Tbsp of butter
- 1 tsp of fresh thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Salmon Butternut Squash Risotto Recipe
Preheat the oven to 400°F (200°C). Peel, deseed, and slice the butternut squash into small cubes.
Step 2: Cook the butternut squash
In a large mixing bowl, toss the butternut squash with olive oil, salt, and pepper. Spread the butternut squash in a single layer on a baking sheet and roast for 20-25 minutes or until fork tender.
Step 3: Cook the risotto rice
Heat a large saucepan over medium heat. Add olive oil, onion, fresh thyme and garlic and cook for about 5 minutes, until the onion is translucent.
Add the arborio rice to the pan and cook for about 2 minutes, stirring constantly, until it is coated in the oil and starts to crackle. Add the wine to the pan and cook, stir frequently until the wine is absorbed.
Add 1 cup of the chicken broth to the pan and stir until the liquid is absorbed. Continue to add the broth, 1 cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process should take between 35 and 40 minutes.
Step 7: Cook the salmon
Sprinkle the salmon fillets with garlic powder, paprika, salt and pepper. Then, place them in an ovenproof casserole dish or oven-safe skillet that has been coated with olive oil. Bake in the oven for 10 minutes.
Step 8: Serving
To serve your salmon butternut squash risotto, divide the butternut squash risotto evenly on each plate. Top with the boiled salmon pieces and garnish with parsley if desired.
Can I use a different type of fish in this recipe?
While salmon is the recommended type of fish for this recipe, you can use any firm-fleshed fish such as halibut, cod, or sea bass.
Can I use pre-cut butternut squash for this recipe?
Yes, you can use pre-cut butternut squash for this recipe to save time on prep work.
Can I make this recipe vegetarian?
Yes, you can substitute the chicken broth for vegetable broth and leave out the salmon to make this recipe vegetarian.
Baking dish to cook the butternut squash
Large sauce pan to cook the risotto