Brown Butter Salmon Risotto with Lemon and Thyme [GF]

Salmon risotto flavored with brown butter, lemon and thyme is a dish perfect for any time of year!

Apparently I’ve had this idea for awhile. I was cleaning off my desk at work and found a sticky note that only said: salmon risotto.” Who knows how long it has been there… But I finally had (almost) everything I needed and wanted at the same time so I decided to give it a go.

Here are the deets: brown the butter, and cook the salmon in it. Make risotto, stir in lemon, thyme and salmon. Nom for days. The end.

This isn’t traditional risotto that requires wine or onions or Parmesan cheese…but really it’s just because I didn’t have any of those things on hand when I made it. You can feel free to make your risotto as authentic as you want. Here’s a good basic risotto recipe! But even if you don’t, I promise it still tastes delicious, and even tastes good as leftovers. I took the remainder to lunch for the next two days. (And that is saying a LOT because I generally hate leftovers!)

Local Spotlight: The lemon thyme is from my third attempt at keeping thyme alive this summer. It’s obviously going very well…

I also like this tomato-basil risotto. What do you like in yours??

xxHillary

5 from 1 vote

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Brown Butter Salmon Risotto

Salmon risotto flavored with brown butter, lemon and thyme is a dish perfect for any time of year!

Course Main Course

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

• 2 T. butter
• 3 T. olive oil
• 1 C. Arborio rice
• 2 C. vegetable or chicken broth
• 1/4 t. fresh lemon thyme leaves
• 1/2 lemon
• 1 t. Kosher salt
• 1 t. ground black pepper
• 4-6 oz. salmon filet i used sockeye

Instructions

1. Cover salmon filet with 1/4 t. kosher salt and 1/2 t. ground pepper.
2. Heat a skillet with 1 T. oil and 1 T. butter on high heat.
3. When butter starts to brown, sear salmon for 3 minutes on each side.
4. Flake salmon and coat in browned butter in the pan. Remove from heat.
5. In a heavy bottomed saucepan on medium heat, heat 1 T. butter and 2 T. olive oil. Coat rice grains with oil.
6. Gradually stir in broth in small increments, waiting until it gets absorbed into the rice. Sit frequently.
7. Once rice is completed, stir in the juice of a half of a lemon and thyme.
8. Salt and pepper to taste.
9. Fold in salmon.
10. Serve & #enJOY!

Recipe Notes

Naturally Gluten Free

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