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Salmon with Red Wine Risotto

with broccolini and rosemary aioli
4.5 stars
(67 reviews)
Most risotto recipes incorporate white wine in the cooking process. It makes sense, right? White rice...white wine. We wanted to go outside the box a little and make a gutsier, red wine version to pair with a succulent piece of salmon. Roasted broccolini and an herbaceous rosemary aioli hold their own against the flavor-forward main components. This dish is surprisingly light, yet hearty at the same time, perfect for those cold evenings that are sure to come.

Cream Sauce (optional)
  • Heavy Whipping Cream
  • Red Wine
  • Onion
  • Parmigiano-Reggiano Cheese
  • Blended Oil
  • Mushroom Soy Sauce
  • Salt
  • Cornstarch
Per Serving*
1.0 Per Container
Cream Sauce
Cream Sauce
Calories 930 800
Total Fat 58g 44g
Saturated Fat 17g 9g
Trans Fat 0g 0g
Cholesterol 155mg 110mg
Sodium 1550mg 1460mg
Total Carbs 60g 58g
Dietary Fiber 5g 5g
Sugars 4g 4g
Protein 43g 42g
Vitamin A 1539IU 1041IU
Vitamin C 111mg 111mg
Calcium 126mg 93mg
Iron 2mg 2mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

2 Stars
Neither of us cared for this. The rosemary overpowered the meal. The risotto was not risotto- arborist rice cooked in red wine.
3 Stars
The risotto was a disappointment.
5 Stars
I jump for joy when cilantro is not an ingredient! The one problem I have is how heavy handed the Chefs are with peppers of all kinds!

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