Yields: 4 servings Prep time: 25 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine

• 4 cups hot chicken broth

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1/2 cup pitted and halved green olives (like Castelvetrano)

• Salt and pepper to taste

• 4 salmon fillets (6-8 ounces each)

• 1 tablespoon butter

• 1/4 cup chopped fresh chives

Equipment:

• Large skillet

• Medium saucepan

Instructions:

Get started:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the rice and cook for 1 minute more, stirring constantly.  

Make the risotto:

1. Add the white wine and cook until absorbed, about 1 minute.

2. Add the hot chicken broth, 1 cup at a time, stirring constantly until absorbed before adding more.

3. Stir in the Parmesan cheese, parsley, lemon zest, and olives. Season with salt and pepper to taste.

Cook the salmon:

1. While the risotto is cooking, heat the butter in a separate skillet over medium heat.

2. Add the salmon fillets and cook until cooked through, about 3-4 minutes per side. Squeeze the lemon juice over the salmon in the last minute of cooking.

Finish the dish:

1. Serve the salmon over the risotto. Garnish with chives.

I've used green olives here as they have a mild, buttery flavor that works well with salmon and lemon. If you prefer, you could use black olives like Kalamata for a more intense flavor.