I decided to start this week off strong. I decided that I would go rogue and cook whatever my heart fancied. And you know what I came up with??!!! A creamy salmon spinach artichoke risotto. It was on the table in just under an hour. A real crowd pleaser – the kids kinda went a little bonkers!
I mean for real for real.
Have you ever wanted two different things for dinner and you just said …. whatever i’m gonna yolo it. That is exactly what I did last night. I wanted to grill some salmon and I CRAVEDDDDD risotto. So I combined the two and I could not be happier. What could be better than creamy spinach artichoke risotto and tangy juicy grilled salmon.
The kids are starting school in less than a week and I can see the finish line. Guys, i’m only kidding- or nah. I have been missing around these parts because well the truth is I have spent some serious time with my brat pack. I’ve been on an exploration of my community with them. I wanted them to see the city that I grew up in. To chat with real people. I wanted them to learn by doing this summer. It is so hard to teach kids about the community that they live in i they never experience it.
So we went on a food exploration. We have been to africa to germany and then for good measure we even went to peru. All the time never leaving South Florida. I love that we can experience so many cultural food in south florida. The one thing that I learned walking away from each place is a sense of love and comfort. Sometime when I doubt myself I turn to food. To me a meal is an anchor. Food is my perspective. It speaks- my only job is to listen and eat. not to sounds all meta or anything.
Alternative names for this:
Spinach artichoke dip risotto
Sam Art Spin Ris
Can you tell I’ve been hanging out with a bunch of elementary school kids? I’m kinda looking forward to adulting again.
- 2 tbsp butter
- 1 yellow onion diced
- 2 garlic cloves minced
- 1/2 cup arborio rice
- 1 cup vegetable stock
- 8 oz canned quartered artichoke hearts drained
- 2 cups baby spinach chopped
- 1/2 cup grated parmesan cheese plus more for topping
- 4 oz. cream cheese
- salt and black pepper to taste
- 2 tbsp chopped fresh thyme
- 1-1/2 pounds skinless wild salmon fillet cut into 1-inch pieces
- 2 lemons very thinly sliced into rounds
- olive oil cooking spray
- 1 tsp kosher salt
- 1 tsp fresh black pepper
Pro tip: Heat the stock in a pot and turn it to low.
In a large saute pan, heat up 3 tbsp of butter over medium heat. Add the onions and a pinch of salt, saute until they soften. This process takes about 5 minutes. When the onions are softened, add the arborio rice and garlic. Toast for a few minutes being careful not to burn garlic. The rice will become opaque. Begin adding the stock one ladle at a time. Just add just enough stock to cover the rice, then stir frequently until almost all of it is absorbed. Continue this process until about half of the stock is added. Then, add the chopped artichokes. Continue the process of adding the stock by the ladle until all is absorbed. Add in the chopped spinach- when the risotto has absorbed all of the stock. Remove the pan from heat and stir in the remaining tablespoon of butter and grated parmesan cheese. Serve warm with additional parmesan cheese.
Heat the grill on medium heat and spray the grates with oil. Combine spices and thyme in a bowl and set aside.
Build the skewers starting with a cube of salmon and ending with salmon. This is enough to make 8 kebabs. Spray the fish lightly with oil and season kosher salt and sprinkle spice mixture generously. Flip the salmon twice, be careful of sticking. Slamon should be opaque throughout- about 8-10 minutes.
To serve- spoon in a bowl of risotto and top with extra parmesan. Add the fish and let the noming begin!