1T olive oil
1C chopped onions
1-1/2C Arborio rice
3-1/2C chicken broth
1/4C Italian parsley
1/2lb salmon fillet, cut in 1 inch pieces
1/3C grated Parmesan
Salt & pepper

Heat oil over medium heat, saute onions for a minute. Add rice, stirring to coat with oil. Stir in broth and parsley. Lock lid and cook for 5 minutes at high pressure. Quick-release. Check to make sure rice is done – it will continue to absorb liquid, but should not be chewy. Stir in the salmon, cheese, salt, and pepper. Cook for 1 minute until salmon is opaque.

Makes 4 servings, 482 calories each.