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Salmon Risotto
Time: 40 mins
Ingredients
- 9 ounces salmon, skinned and cubed
- 1 pint chicken stock
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large onion, finely chopped
- 8 ounces risotto rice or 8 ounces arborio rice
- 1/4 pint white wine
- 1/4 cup fresh basil (or to taste)
- 1 ounce pine nuts, toasted
- 2 sun-dried tomatoes, finely chopped
- 1 tablespoon parmesan cheese, grated
Directions
- 1 Heat the stock in a pan and simmer gently.
- 2 In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- 3 Add the rice and stir for 2 minutes or until the rice is transparent.
- 4 Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
- 5 Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
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