Saturday, November 13, 2010

Easy Smoked Salmon & Pea Risotto - and almost healthy!

 Rice isn't great for you, but if you must have it (and I must, from time to time) then here's a recipe I made up and used today for our family lunch. It served a family of 5 (2 Adults, 2 children and a toddler).
I wouldn't like to serve this for a dinner, even on a carb night as the carb content is a little high for our health preferences - but it would do in a pinch if I had to!

3tbsp Healthy Fat - I used 50/50 Coconut Oil and Butter. You could also use Cold-pressed Sesame Oil or Lard.
1c Diced Onion
1c Arborio Rice
1/2 c White Wine
1 Massel Chicken Stock Cube
1lt Hot Homemade Long-cooked Chicken Bone Broth
200g Smoked Salmon, diced
1c Frozen Peas
1/3c Shredded Parmesan Cheese
For seasoning: Celtic Sea Salt, Ground Black Pepper, Extra Parmesan Cheese

1. Heat the oil
2. Gently fry the onion till translucent
3. Add the rice and heat while stirring, till translucent. From here on, you just keep on stirring most of the time, okay!
4. Add the wine and sizzle it off
5. Add a cup of broth and the stock cube (yes, stir!)
6. As it thickens, add some more stock - say 200ml at a time. Keep doing this till rice is cooked but still has a firmness to it.
7. After the 3rd addition of stock, add the frozen peas
8. Once the rice is cooked, add in the diced salmon and stir in for a minute to allow it to cook
9. Stir in the Parmesan cheese
10. Season with salt and pepper
11. Allow to sit a couple of minutes before serving
12. Serve with a little more Parmesan cheese on top


'Cooking Salmon' is the cheapest smoked salmon to buy. It's a bunch of end and side pieces and about $10/kg less than the neat slices. Just dice in on the display card and scrape it straight into the risotto

1 comment:

  1. This looks great! Where do you buy the"cooking salmon" from? Don't think I've ever seen that?