Salmon Italian with Parmesan & Pea Risotto

(1 t olive oil)
2 salmon fillets
(Salt and pepper to taste)
14.5 oz can Italian diced tomatoes, undrained
1 T pesto sauce
(2 T Parmesan cheese)
(½ T canola oil)
1 garlic clove, minced
2 T chopped onion
½ c Arborio white rice
2-2 ½ c hot chicken broth, divided
½ c frozen green peas
(2 T Parmesan cheese)

Heat oil in large skillet over med-high heat. Add
salmon; season with salt and pepper. Cook
salmon 4 minutes per side. In a bowl combine
diced tomatoes and pesto sauce. Pour over
salmon. Reduce heat to medium; cover and cook
10 minutes. Sprinkle with Parmesan cheese.

Heat oil in medium, non-stick pot. Add garlic and
onion, cook until softened. Add rice and stir until
grains are coated with oil. Add 1/2 c broth and stir
until broth is absorbed. Continue cooking about 20
minutes, adding the remaining broth, 1/2 c at a
time. Add frozen peas during the last 2-3 minutes.

minutes.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.