Ingredients
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1 onion
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4 cups low sodium chicken broth
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1 tbsp butter
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1 tbsp olive oil
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1 1/2 cups Arborio rice
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1 cup dry white wine or low sodium chicken broth
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1 (12 oz) package trimmed fresh green bean
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1 lb leftover grilled salmon
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1/4 cup chopped fresh basil, plus additional for garnish
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1/2 cup pesto
Steps
1
Finely dice the onion. Pour chicken broth into a small saucepan and bring to a simmer over very low heat.
2
Heat the butter and oil in a medium saucepan and sauté the onion for 3 min. Add the rice and cook, stirring constantly, for 3 min., or until the grains are translucent. Add the white wine if using and simmer until liquid is absorbed. Using a ladle, add about ½ cup of warm broth and stir until absorbed. Continue with remaining broth, about 20 min. The rice should be tender but not mushy and the risotto should be creamy and not too dry. Remove from heat and transfer to a large serving bowl.
3
Cut beans in half and steam for 6 min., or until tender crisp. Flake the salmon into the risotto and add the basil, pesto and green beans. Garnish with extra basil sprigs.
Tips
To add extra creaminess, add 1 cup light sour cream along with the salmon and pesto.
