Butternut Squash Risotto with Crispy Salmon

There is no risotto rice in this gluten free, low carb risotto, the butternut squash is transformed into a risotto rice, stirred in with broth and Parmesan for a savory and creamy dish, topped with crispy salmon broiled in the oven with simple herbs.

Butternut Squash Risotto with Crispy Salmon

Butternut Squash Risotto with Crispy Salmon

Yes, this is a risotto-less risotto! There is no actual risotto rice in this grain free, gluten free, low carb version of risotto. Instead of risotto, we use riced butternut squash. To make butternut squash rice (or any spiralized rice, for that matter), you simply spiralize the vegetable with Blade D on the Inspiralizer, pack the noodles into a food processor, and pulse until rice-like. Here’s an easy how-to video on the exact process.

Once you have this vegetable rice, you can store it in the refrigerator for 3-5 days (better if it’s more like 3 days) and it can freeze for about 3 months. I love prepping spiralized rice on a Sunday and putting it in the refrigerator for easy and quick meals all week long. It takes about 5 minutes to do!

Butternut Squash Risotto with Crispy Salmon

Once you have the butternut squash rice, it’s so easy to transform into this creamy risotto. With the use of broth and grated Parmesan cheese, the risotto is perfectly creamy, salty, and a little bit sweet.

And let’s talk about this salmon – it’s crispy and packed with flavor. The salmon is broiled for 10 minutes in a baking sheet pre-greased with some olive oil for that crispy outside. I’ll never cook salmon any other way! Here is an easy step by step to bookmark:

How to make crispy salmon
  • Preheat the oven to the broil setting on high
  • Grease a casserole dish or oven-safe skillet with olive oil
  • Season the salmon with garlic powder, paprika, and salt and pepper (or whatever seasonings you’d like to use)
  • Broil the salmon for 10 minutes
  • Let the salmon rest for 5 minutes before serving

Butternut Squash Risotto with Crispy Salmon

Easy, right? Enjoy this quick and easy weeknight meal for dinner or lunch – it’s healthy, packed with veggies and protein, and a fun new way to use your Inspiralizer.

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Serves 2

Butternut Squash Risotto with Crispy Salmon

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 tablespoon extra virgin olive oil + more to grease
  • 2 (4oz) salmon pieces
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 1 small butternut squash, peeled, spiralized with Blade D
  • ½ cup white onion, diced
  • 1 large garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1/2 cup vegetable or chicken broth + more as needed
  • 1/3 cup grated Parmesan cheese
  • freshly minced parsley, to garnish

Instructions

  1. Preheat the oven to the high broil setting.
  2. Grease a small casserole dish or oven safe skillet with olive oil. Add the salmon in and season with garlic powder, paprika, salt and pepper. Place the salmon in the oven and broil for 10 minutes. Remove from the oven and let cool for 5 minutes before serving.
  3. While salmon cooks, place your butternut squash noodles in a food processor and pulse until rice-like.
  4. Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions, garlic and red pepper flakes and cook until onions are translucent, about 3 minutes. Add the butternut squash rice and season with salt and pepper and stir. Let the butternut squash cook for 2 minutes, stirring frequently. Add the broth and stir, and cook until liquid evaporates. Taste the rice – if it is still crunchy and starting to stick to the pain, add another ¼ cup of broth and continue to cook until soft. Remove the rice mixture from heat, stir in the cheese and stir well to combine. Cover with a lid and keep warm while salmon continues to cook.
  5. Once salmon is done cooking, divide the butternut squash mixture into bowls and top with salmon. Garnish with parsley, if desired.
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Butternut Squash Risotto with Crispy Salmon

Comments

  1. Where do you buy GOOD salmon? It’s so bad from local regular grocery store!! 😩
  2. Are you supposed to cook salmon skin side down or up?
  3. This was SO GOOD! I had to sub shallots for onions and sweet potato for squash because it’s all I had but it was so good. I also added in two cloves of garlic. Best thing I have made in while. Thank you Alli!
  4. Ali this was delicious. I made this on Sunday night to take to work on Monday, Tuesday, and Wednesday. It smelled so good that I couldn't wait and ended up eating some right after cooking. I had some red snapper in the freezer and so in addition to the salmon, I also meal prepped this recipe with the white fish. The risotto went well with both. One of my favorite recipes that you've created. Thank you!
  5. Emmn... Not liking the look of it.. love Salmon.. think I would stir fry the veg
  6. Elizabeth Abelar :
    DELICIOUS!! Broiled salmon where have you been all my life?! Game changer. I will definitely be making this again.
  7. This dish looks amazing!
  8. The salmon was awesome. Broiling it is soooo easy!
  9. This is very tasty and healthy recipe. Salmon has a lot of nutrients, especially omega-3 that are very good for brain. If you have any sort of hard mental activities you need to increase the intake of this fatty acids. It especially important for student who have exams papersbattle.com and for elders. Besides it is so yummy on your photos!

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