Carrot Risotto With Salmon & Broccolini For Two

Prep Time
Cook Time
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"This carrot risotto is a fusion of Italian rice and Thai spice. The carrot juice not only colors the risotto: its sweetness balances the heat from red Thai curry. When served with a grilled fillet of salmon and baby broccoli, it's easy to create a very special meal."

Original is 2 servings


  • Serving Size: 1 (497.1 g)
  • Calories 453.6
  • Total Fat - 12.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 58.4 mg
  • Sodium - 328.4 mg
  • Total Carbohydrate - 59.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4 g
  • Protein - 24.5 g
  • Calcium - 63.1 mg
  • Iron - 2 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a small saucepot, over high heat, bring carrot juice, stock, bay leaf and several thin slices of peeled ginger to a boil.

Step 2

Take out 3 tablespoons hot stock mixture and put in small bowl; dissolve curry paste in it. When this is completely smooth, add to stock mixture in saucepot.

Step 3

In a large saute pan over medium heat, warm olive oil. Stir in shallots and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice and coat grains with oil.

Step 4

Remove bay leaf from stock mixture, then slowly add stock mixture to rice, 1/3 at a time, stirring and allowing rice to absorb liquid before more is added. If more liquid is needed to cream the rice, add very hot water or more broth. When rice is al dente and creamy, stop adding liquid.

Step 5

Stir scallions and cilantro into the rice; season to taste with salt and pepper. Keep warm.

Step 6

Boil broccolini in plenty of salted water for 5-6 minutes.

Step 7

While broccolini is cooking, grill or saute salmon fillet until medium rare (4 to 5 minutes).

Step 8

To serve, cut salmon into two portions (if necessary). Arrange attractively on plate or pasta bowl with risotto and broccolini. Garnish with the rice.


No special items needed.

2 Reviews


Delicious, healthy, and complete meal! I really enjoyed the carrot risotto. I ended up using a lot more of the veggie broth for the risotto, too. I pan-fried the salmon in olive oil and lightly salt and peppered them. It was a yummy combination with the broccolini. Thank you!


review by:
(18 Feb 2020)


Wow- who would have thunk??? The risotto was SO good - though it did take quite a bit more broth than the recipe called for (probably a total of 1.5 cups) to get it to the al dente that we like. And a bit more Thai red curry to compensate for the extra liquid. I prepared the salmon in a skillet with just salt and pepper, and the broccoli rabe with oil and garlic. Yum!!! This was a quick and delicious dinner - can't wait to have it again! Thanks for posting! Made for SWT 2019 - The Traveling Tastebuds


review by:
(9 Aug 2019)

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