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April 24, 2008

Goat Cheese and Salmon Risotto...Otherwise Known As I've Got Leftovers Now What Do I Do With Them?

What to do with Those Leftovers...Goat Cheese and Salmon Risotto

Tuesday evening Alexis and I had Baked Salmon with Dill and Alexis also wanted some green peas. We happened to have both left over and I'm all about taking leftovers and making them into something new and this is what evolved.

The salmon and dill go well together and paired with the goat cheese it's just an amazing flavor combination. This is a good way to use up leftovers and it's a delicious main course or you could even us it as small portion side dish. There are lovely flecks of dill throughout and the cheese gives it just the right punch.

Who says leftovers have to be boring?

Leftover Peas for Goat Cheese and Salmon Risotto

What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
4 button mushrooms, chopped
A pinch of sea salt
Freshly ground black pepper
1-2 teaspoons of dried dill
1 cup of arborio rice
Broth and/or water (Note: Any kind of broth will do. I used chicken broth.)
2 cups of green peas
1 1/2-2 cups of baked salmon (Note: If you want to make this and don't have left over salmon you can bake a salmon fillet with a little olive oil, a pinch of sea salt and some dried dill for 8-10 minutes at 350 F until it's done through and then flake the fillet with a fork.)
1/2 cup of grated Parmesan cheese
1/2 cup of goat cheese crubmles

Leftover Salmon to Use in the Goat Cheese and Salmon Risotto

In a large skillet sauté onion and mushrooms until tender with a little sea salt, some freshly ground black pepper and dried dill. (Note: I like to add more dill, but if you want you can add less.) Add arborio rice and stir into the onions and mushrooms to mix.

Goat Cheese and Salmon Risotto: Mushrooms, Onion and Risotto Rice

Cook for 1-2 minutes, stirring once or twice, to toast the rice a bit.

Next add enough broth or water to cover the arborio rice. (Note: Usually this about 2-3 cups of liquid.) Bring to a quick boil and them reduce to a simmer over medium heat. Cook, stirring occasionally until the rice is tender and the liquid is absorbed. (Note: You may need to add more liquid as the risotto cooks. I usually start out with broth and then add 1 cup of water as needed as the process goes along. On this dish I ended up only adding 1 additional cup of water, but sometimes it may take two or three more additions of water or broth until the rice is tender.) When the rice is tender and the liquid is mostly absorbed and looks a little like this:

Goat Cheese and Salmon Risotto Pre Cheese

Add the peas and salmon and stir to mix and the continue to cook until the liquid is mostly absorbed. Remove risotto from the heat and stir in Parmesan and goat cheese until melted and let risotto sit for 5 minutes before serving.

Notes: Risotto is very much the mix and match dish. You could use thyme, rosemary or any other herb that strikes your fancy instead of dill. You could use chicken, scallops or shrimp instead of salmon. You could even make a completely vegetarian option using other veggies in place of meat. The possibilities are endless!

Posted by Dianne at April 24, 2008 12:38 PM

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That looks wonderful and so spring-y!

Posted by: Tartelette at April 24, 2008 2:27 PM

Thanks! We love peas. I can't wait until the ones I've planted come in! :o)

Posted by: Dianne at April 24, 2008 3:40 PM

Wow! That's some elegant leftovers!

Posted by: Allie at April 24, 2008 4:19 PM

It's always fun to take one dish and make it into something else. :o)

Posted by: Dianne at April 25, 2008 1:25 PM

Hi Dianne!
We'd love to feature another recipe of yours if you are keen! In particular, your salmon and goat cheese risotto, with full credits and links to you of course!
Looking forward to hearing from you!

Posted by: Cari at December 14, 2009 6:14 PM

Cari, that would be fine. :o)

Posted by: Dianne at December 15, 2009 3:43 PM

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