Last night I've made a slightly healthier alternative on a traditional, all-butter risotto with salmon, asparagus, sun-dried tomatoes and pine nuts. Still oozy and creamy, but with a 'guilt-free' sprinkle :) You can choose to add a glass of white wine and some parmesan cheese if you're not really into the whole healthy food thing ;)
Prep+cook time: 45 min. Serves 4.
Ingredients
300-400g salmon fillet, skinned and cubed
1l chicken stock
1tbsp olive oil
1 large/2 medium onions, finely chopped
200-250g risotto rice (I use a wholegrain mix of Italian rice, spelt and barley from Gallo)
bunch of asparagus, chopped into 4-5cm chunks
handful of sun-dried tomatoes, roughly chopped
handful of fresh basil
handful of pine nuts
Method
Prepare the stock and keep warm.In a pan, heat the oil, add the onion and fry for 4 minutes or until soft.Add the rice and stir for 2 minutes or until the rice is transparent.
Stir in a ladleful of the hot stock and continue stirring until all the liquid is absorbed. Then add a further ladleful of stock and repeat the process.
When you have added about half of the stock, add the salmon and asparagus and mix well. Continue cooking as before until the rice is cooked and has a creamy consistency. You will see the salmon will flake - this is how to tell that your fish is cooked through.
Add the basil, pine nuts and sundried tomatoes and mix. Season with fresh ground pepper and serve.
ENJOY! Because I surely have ;)
Wow,such a delicious recipe.*__*
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Lovely greets Nessa
Thank you so much for the follow,dear.^^
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