Healthy Food

Leek and salmon risotto

Written by hana

Leek and salmon risotto

Nothing like a good creamy risotto to enjoy a full and hearty dish… Today I present to you this seasonal version with shallots and salmon that go perfectly together.


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Leek and salmon risotto

Preparation time 30 Minutes


Ingredients

  • 1 an onion
  • 1 leek
  • olive oil
  • 160 g Risotto Round Rice
  • 5 a key white wine
  • 60 a key vegetable broth
  • 1 salmon slice (about 200g)
  • 50 g grated parmesan
  • fresh parsley
Preparation time 30 Minutes


Ingredients

  • 1 an onion
  • 1 leek
  • olive oil
  • 160 g Risotto Round Rice
  • 5 a key white wine
  • 60 a key vegetable broth
  • 1 salmon slice (about 200g)
  • 50 g grated parmesan
  • fresh parsley


instructions

  1. Finely chop the onions and shallots and fry them in a large skillet with oil for 5 minutes. Remove it from the skillet and set it aside.

  2. In the same pan, put the rice and roast it for a few minutes until it becomes a little transparent. (From this moment on, be careful when mixing the rice: you need to be flour so you don’t break the grains and thus release the starch; which makes the risotto soggy.)

  3. Then discard the white wine and wait for it to evaporate completely.

  4. Once the wine has completely evaporated, add a ladle of broth and mix gently. Wait until the water is absorbed before adding it to the ladle.

  5. Meanwhile, cut the salmon fillets into pieces. Add it to the risotto halfway through the cooking process along with the precooked shallots and onions.

  6. When all the broth is absorbed, add the grated Parmesan cheese and chopped parsley before eating!


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Bon appetite !

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hana

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