Leek Risotto
Crispy Lemon Dijon Salmon Over Leek Risotto
PREP TIME: 15 Minutes/ COOK TIME: 45 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1140/ Protein 39g
DIFFICULTY LEVEL: HardINGREDIENTS: 1 TBSP Vegetable Bouillon Paste, 1 TSP Dried Rosemary, 1 TBSP Vidalia Onion Paste, Lemon, Leeks, Garlic, 1 Cup Arborio Rice, 2 TBSP Mushroom Bouillon Paste, ½ Cup panko bread crumbs, 1 TSP Dijon Mustard, Salmon, 1 Box Beef Broth, 2 TBSP Cream Cheese,
Step 1: Cook Risotto
To a large pot boil beef broth
Once broth has come to a boil, add Arborio Rice
Boil for 2 minutes
REDUCE HEAT TO LOW AND COVER
Simmer for 30 minutes
Keep on low heat until ready to finish
Step 2: Prep
Preheat oven to 425°
Wash and Dry Produce
Zest and quarter lemon
For panko top: melt 2 TBSP of butter in a microwave safe bowl
Combine panko bread crumbs, Lemon zest, and ¼ TSP of salt and pepper. Mix well, and set aside until ready to use
Finely chop rosemary
Chop and discard hard white bottom from leeks, and dice remaining
Peel and mince garlic
Step 3: Cook Leeks
To a large pan on medium heat Add a large drizzle of oil
Combine leeks, minced garlic, ¼ TSP of rosemary, salt, and pepper
Mix well
Cook leeks for 10 minutes
Set aside until ready to use
Step 4: Cook Salmon
Line sheet try with foil
Season salmon on both sides with ¼ TSP of salt, pepper, all purpose seasoning, and paprika
To top of salmon mound panko bread crumbs, pressing to adhere
Place unto lined baking sheet
Roast in 425° oven for 10 minutes
Place on wooden cutting board to rest for atleast 3 minutes prior to serving
Step 5: Finish Risotto
After Risotto has cooked, combine: vegetable bouillon paste, ¼ TSP of rosemary, vidalia onion paste, cream sauce, cream sauce base, juice from ½ lemon, leeks, mushroom bouillon paste, dijon mustard, and ¼ TSP of salt and pepper
Mix well until ingredients are well incorporated
Step 6: Finish and Serve
Divide risotto mixture between shallow bowls
Top with salmon
Serve with lemon wedge on the side
Serve Hot and Enjoy!
