Buttery Risotto with Salmon

Serves 6

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Ingredients

1 1/2 cups Blue Ribbon® White Rice
1 lb fresh salmon, cut into 1-inch cubes
1 1/2 cups fresh vegetables, cubed
8 Tbsps butter flavor sprinkles, divided
3 Tbsps flour
1/2 tsp minced garlic
2 cups fat free milk
2 oz fat free cream cheese, softened
1/4 cup grated Parmesan cheese
2 Tbsps lemon juice
2 Tbsps water

Cooking Directions

Prepare rice according to package directions.  Meanwhile, thread salmon and vegetables on skewers.

Blend together 6 tablespoons butter sprinkles, flour, garlic and milk in a small saucepan; bring to a gentle boil stirring constantly; cook 1 minute.  Remove from heat and whisk in cream cheese and Parmesan.  Cover to keep warm.

Bring lemon juice and water to a boil in a small saucepan; stir in remaining 2 tablespoons butter sprinkles; cook for 2 minutes.  Brush glaze on prepared skewers and broil 5 minutes on each side.

Serve by combining cream sauce with cooked rice.  Top with skewer.