First order of business I have finally gotten around to putting some links on the Eats page, so hopefully that will make food searching easier for all.
This morning I went on my first swim of challenge #2, and I forgot how amazing swimming was. The smell of the salt water pool, the humidity hugging you with it’s warm arms before you jump in the cool but warm pool, oh it was so glorious. Despite me being totally upstaged and outperformed by a woman in her 50s it was awesome and I got a nice sweat on…one other thing I forgot happened while swimming.
The whole thing took me about 30minutes, with quiet a few breaks in the middle, but it felt awesome, it was definitely encouraging to get my butt back in the pool. And now with the maiden voyage complete I won’t be so shy to jump in the pool next time.
Now for something a little bit more delicious than recounting the amazing adventures of my inaugural swim, a delicious recipe.
Salmon Dill Risotto
I love risotto, it is one of my go to’s for comfort food, but my stomach has issue with too much
cooked dairy, now yes this recipe does have some cheese in it but more often than not I totally eliminate the butter and cheese in the recipe and it always turns out just as delicious as regular risotto would be with less fat and less belly pains.
1.5 cups Arborio Rice
2 tsp olive oil
3 shallots diced
1 medium Bell Pepper chopped
1.5 cups chopped fresh Spinach
1 cup chopped light Feta Cheese
3 Salmon Fillets
4 cups homemade chicken broth (or no salt broth)
0.5 cups dry white wine *
3 tbsp dried dill (or less if you aren’t a huge dill fan)
Juice of 1/2 a lemon
Pepper to taste
Coat the salmon fillet with about 1/2 tbsp of dried dill and pepper, cook in a large frying pan – has to be big enough to make the risotto in afterwards. I don’t use oil because I find the fish is oily enough, but if you would like you can spray the pan with some olive oil or cooking spray. Once salmon is cooked through break it apart and set aside.
Heat the 2tsp of oil in the same frying pan used for the fish. Use the oil to pick up all the brown bits of fish left in the pan. Add shallots and cook until no longer raw, about 3 minutes. Once shallots are cooked add 1.5 cups of Arborio Rice, mix coating rice in oil and cooked shallots, stir around for about 1 minute. Once rice has been mixed in to oil and shallot mixture add 1/2 cup of wine, stir until the wine has been absorbed by the rice. Then add 1/2 cup of broth, stir until absorbed. Continue this method until you are out of broth. This should take about 20-25minutes.
When adding the last 1/2cup of broth also stir in the left over dill, bell pepper and spinach, mix until broth is absorbed, by the time the broth is all gone the spinach and pepper should also be cooked, now add in spinach and salmon. Stir until everything is thoroughly mixed together. Then serve and enjoy.
* you can omit the wine by adding in additional broth.