Low fat Salmon and Mushroom Risotto
Ingredients
- 1/2 cup diced red pepper
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cups sliced mushroom
- 1 cup white wine
- 12 oz.s fresh salmon fillet, skinned
- 1 cup clam juice
- 2 cups chopped tomatoes
- 1/4 cup cooked wild rice
- 1 1/2 cup cooked brown rice (or basmati rice if desired)
- 1 teaspoon curry powder
- Black pepper taste
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh parsley
Instructions
In a large skillet, simmer the red pepper, onion, celery, and the mushrooms for 10 minutes, covered, over medium heat in the white wine. Add the salmon, clam juice, tomatoes, cooked rices, curry powder, and black pepper. Cook, uncovered, over low heat, stirring, until most of the liquid is absorbed, about 7 minutes. Add the lemon juice and parsley and serve. This is a tasty recipe and quick to assemble when using leftover salmon and rice from the previous day. Makes 4 servings.
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