Pan-Seared Salmon with Creamy Butternut Squash Risotto

1In a saucepan, heat the vegetable broth (4 cups) over low heat and keep it warm.

2In a large skillet, heat 1 tablespoon of olive oil (2 tablespoons) over medium heat. Add the chopped onion (1 small) and garlic (2 cloves), sautéing until translucent, about 3-4 minutes.

3Add the diced butternut squash (2 cups) to the skillet and cook for another 5 minutes until slightly softened.

4Stir in the Arborio rice (1 cup), cooking for 1-2 minutes until the rice (1 cup) is lightly toasted.

5Pour in the white wine (½ cup) and stir until it is mostly absorbed by the rice (1 cup).

6Begin adding the warm vegetable broth (4 cups), one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice (1 cup) is creamy and al dente.

7Stir in the butter (2 tablespoons) and grated Parmesan cheese (½ cup), mixing until creamy. Season with salt and pepper to taste. Remove from heat and cover to keep warm.

8In another skillet, heat the remaining tablespoon of olive oil (2 tablespoons) over medium-high heat. Season the salmon fillets (2) with salt and pepper.

9Place the salmon fillets (2) skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets (2) and cook for an additional 3-4 minutes until cooked through and flaky.

10To serve, spoon the butternut squash (2 cups) risotto onto plates, top with the pan-seared salmon (2), and garnish with fresh parsley.