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5 from 1 vote
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 30 minutes. A real crowd pleaser – the kids went a little bonkers!
Salmon Spinach Artichoke Risotto
Cook Time
45 mins
Total Time
45 mins
Author: Cooking Maniac
  • Risotto:
  • 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
  • Salmon:
  • 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
  1. Pro tip: Heat the stock in a pot and turn it to low.
  2. 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.
  3. Salmon:
  4. Heat the grill on medium heat and spray the grates with oil. Combine spices and thyme in a bowl and set aside.
  5. 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.
  6. To serve- spoon in a bowl of risotto and top with extra parmesan. Add the fish and let the noming begin!