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Parmesan Truffle Risotto with Grilled Salmon

January 7, 2015 · by Ari ·

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Did I ever tell you about the time I made risotto like 4 times in two weeks? I’ve avoided it for so long because 1. I am the worst at cooking rice. And 2. I always thought risotto was a lot more unhealthy than it actually is. Or at least it doesn’t have to be unhealthy. Of course, I haven’t ventured out into trying brown rice and/or quinoa yet (on the list), but to accompany a healthy protein, I really don’t think it’s half bad.

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Now I’ve had the risotto swimming in heavy cream, and OMG that’s delicious. I’m not one of those people that pretends they hate things like butter and heavy cream because that is the exact opposite of true, but I try to stay away for the most part. Mostly because moderation is not my thing. If I’m going to pour heavy cream into my dish, I am going to pour heavy cream into my dish, if ya know what I mean.

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Anyway, my friends from Sizzlefish sent me SO MUCH FISH (Yes, for free. No, this post wasn’t required–I just loved it! Consider yourself disclosed 😉 )! Like the most fish I have ever seen, but it’s cool because they all hung out in my freezer in their perfectly pre-portioned packages until I was ready to hang with them. It’s seriously the most helpful meal prep thing you can have. They thaw super quickly, and you can get out one package if you’re cooking for just you, or more depending. I still haven’t cooked my way through all of it, and it took me a while to figure out just what I wanted to make with the fish. I love fish, but I don’t cook it very often. Finally I settled on risotto with salmon, and it was so good that I made the exact same thing like 3 days later.

Risotto has never been easier or more delicious than with parmesan, truffle oil and grilled salmon!

Steve grilled up the salmon and it turned out perfectly juicy, and fall apart tender, and on top of the creamy risotto, I was in heaven. Truffle oil can be a bit pricy, but you really don’t need much, and it is SO worth it for the flavor it brings! One container will last you a long time, and trust me, you’ll be wanting to use it in everything. Especially this risotto. And you’ll also want to make it 4 times in a row.

Parmesan Truffle Risotto with Grilled Salmon
Recipe Type: Entree
Author: Ari Ziskin
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 4
Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!
Ingredients
  • For the risotto:
  • 1-2 tablespoons truffle oil
  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 cup arborio rice
  • 1/2 cup dry white wine (or replace with extra chicken broth if you don’t use alcohol)
  • 32 ounces mushroom broth
  • 1/2 cup freshly shredded parmesan
  • salt and pepper
  • parsley for garnish, optional
  • For the grilled salmon:
  • 4 salmon fillets (about 6 ounces each)
  • olive oil
  • salt and pepper
Instructions
  1. To make risotto, coat a large pan with truffle oil (this should be about 1-2 tablespoons) and heat over medium low heat. Add garlic and shallots and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
  2. Add mushroom broth 1/2 cup at a time, stirring consistently. Wait until each half cup has been incorporated to add more. This process takes approximately 20-30 minutes. Season generously (to taste) with salt and pepper, and add parmesan.
  3. To grill salmon, drizzle with olive oil and add a generous pinch each of salt and pepper. Unless you are extremely confident grilling fish, wrap salmon in tin foil (if you have a lot of experience grilling fish, you can place it straight on), then grill skin side first to desired doneness, about 4 minutes per side.
  4. To serve, plate risotto, top with salmon and then add a touch of parsley if desired. Leftovers may be stored (preferably separately) in the refrigerator in an airtight container for up to 5 days.
3.2.2885

Because I LOVED my Sizzlefish so much, I think you might too! Check out their website or follow on Facebook // Twitter // Instagram // Pinterest. Again, I was sent a super awesome care package from Sizzlefish, but all opinions are my own.

Filed Under: Dinner, Entree, Fish, Gluten-free, savory · Tagged: gluten free, parmesan, rice, risotto, salmon, truffle oil

Bacon Brussels Sprouts Risotto

December 18, 2014 · by Ari ·

Bacon Brussels Sprouts Risotto: Creamy and smokey--the perfect meal for entertaining!

This post is sponsored by  Swanson®. All opinions are my own.

Bacon brussels sprouts risotto is so rich, creamy and comforting. Filled with smokey bacon flavor, seared brussels sprouts and creamy, tender rice; this will instantly become your new favorite dinner!

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

I’ve had a long standing battle with cooking rice. I know, I know….I can make macarons, but I can’t make rice. I guess we all have our things? Also, I almost always burn popcorn. Finally, I developed a risotto recipe so fool proof even I can’t mess it up, which means you are golden. 😉

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

Okay, let’s talk about brussels sprouts for a hot second because so many people think they hate them, but I think that they just haven’t had them cooked well. For the longest time, I was not into brussels sprouts. So often they aren’t tender enough for my taste. I want a crisp sear, then a melt in your mouth softness. Have you ever had steamed brussels sprouts? OMG The.Worst. These babies are nothing like that, and by cooking them with bacon and hiding them in carbs, this is the perfect opportunity to convince even your toughest critics.

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

Risotto is so creamy that most people think it’s made with butter and cream, but I just use a little white wine and a whole lotta chicken broth, and allow the starches in the rice to naturally develop and create that beautifully creamy texture.

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

Risotto is known for being difficult and time consuming, but honestly it just requires a little bit of patience, and you can multi-task by cooking your bacon and brussels sprouts at the same time as your risotto.

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

You’ll notice I don’t add a single spice or seasoning in this recipe. That’s because the Swanson® Tuscan Chicken Flavor Infused Broth, along with the smokey bacon add so much flavor on their own, there is just no need for it. I’m usually all about adding everything but the kitchen sink into my recipes, but this one just doesn’t need anything extra.

Bacon Brussels Sprouts Risotto: Easy, fail-proof, flavor rich risotto with smokey bacon and plenty of delicious brussels sprouts. This dish appears fancy, but is actual super easy, making it perfect for entertaining!

If you want to impress your holiday guests, this is definitely the dish for you!

Print
Bacon Brussels Sprouts Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Bacon Brussels Sprouts Risotto

Bacon brussels sprouts risotto is so rich, creamy and comforting. Filled with smokey bacon flavor, seared brussels sprouts and creamy, tender rice; this will instantly become your new favorite dinner!

Ingredients

  • 3 tablespoons olive oil, divided*
  • 2 cloves garlic, minced
  • 1/2 sweet onion, finely chopped
  • 1 cup arborio rice
  • 1/2 cup dry white wine (or replace with extra chicken broth if you don't use alcohol)
  • 32 ounces Swanson® Tuscan Chicken Flavor Infused Broth
  • 1 cup brussels sprouts, halved, stems removed, extra leaves reserved**
  • 4 slices center cut bacon, chopped

Instructions

  1. Coat a large pan with olive oil (this should be about 2 tablespoons) and heat over medium low heat. Add garlic and onion and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
  2. Coat a medium pan with olive oil (this will be about 1 tablespoon) and heat over medium heat. Place brussels sprouts flat side down and cook until bottom is browned and crispy, about 5-10 minutes. Once browned, flip and push to one side of the pan and add chopped bacon to the other. Cook until bacon is browned, tossing both the bacon and the brussels sprouts often. Once bacon is cooked toss bacon and brussels sprouts together and add reserved brussels sprouts leaves. Reduce heat to low and cook until leaves are browned, tossing occasionally.
  3. While the brussels sprouts are browning, add chicken broth 1/2 cup at a time, stirring until fully incorporated, reserving about 1/4 cup from your 32 ounce container. Once all broth (except for reserved 1/4 cup) has been incorporated, add cooked bacon and brussels sprouts.
  4. Deglaze the bacon and brussels sprouts pan by pouring in reserved chicken broth. Increase heat to medium high, and use a spatula to scrape up all of the browned bits left over from the bacon and brussels sprouts. Pour into risotto and stir until fully incorporated. Serve immediately. Leftovers may be stored in an airtight container for up to one week.

Notes

*Olive oil just needs to coat the bottom of each pan. You do not need an exact measurement. **As you slice your brussels sprouts, some extra leaves will fall off. You want to save those because they cook faster and add them in later in the cooking process. ***This recipe is best cooked in stainless steel cookware.

3.1
https://arismenu.com/bacon-brussels-sprouts-risotto/

This blog post is sponsored by Swanson®.

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Filed Under: Appetizers, Dinner, Entree, Fall, Gluten-free, Holiday & Seasonal, savory, Winter · Tagged: bacon, brussels sprouts, dairy free, entertaining, risotto

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