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I find risottos very comforting and really easy to make. They are a good, cheap source of carbohydrates, and you can flavour them with almost anything from vegetables to shellfish.
Servings 4
Calories 517 kcal
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients
 

  • 700 g fresh broad beans (out of their pods)
  • 55 g unsalted butter
  • 2 small shallots, finely chopped
  • 1 glass dry white wine
  • 850 ml fish stock (organic bouillon cubes are good)
  • 140 g Arborio rice
  • 115-175g slices smoked salmon
  • 2 tbsp chopped fresh parsley
  • 25 g grated fresh Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

Instructions
 

  • Bring a pan of cold salted water to the boil, add the broad beans and bring back to the boil.
  • Pour into a colander and run under cold water to cool.
  • Now for the tricky bit, pop out the beautiful green insides and throw away the tough, bitter skins (now you can see why you need 500g!)
  • Meanwhile, heat 25g butter in a shallow pan, and then add the shallots.
  • Cook over low heat for 2-3 minutes, then add the white wine and a pinch of salt and pepper.
  • Cook until almost all the wine has evaporated. Pour the stock into a separate pan and keep it at a gentle boil.
  • Add the rice to the wine and shallots and cook for 1-2 minutes. Add the boiling fish stock one ladleful at a time and stir continuously until absorbed over medium heat before adding another ladleful.
  • Repeat this process so the rice cooks and swells keep tasting to ensure you do not overcook it.
  • When properly cooked the rice should be still slightly undercooked and looks slightly runny. At this point, take off the heat, cover and leave for 2-3 minutes - after this time, the mixture will have thickened.
  • Stir well, add the beans, smoked salmon, 25g butter and the parsley and stir well off the heat. The salmon will turn opaque and cook slightly.
  • Finally add the parmesan and spoon into bowls then drizzle over a little olive oil.
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Nutrition Facts
Smoked Salmon and Broad Bean Risotto
Amount per Serving
Calories
517
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
34
mg
11
%
Sodium
 
788
mg
34
%
Potassium
 
628
mg
18
%
Carbohydrates
 
56
g
19
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Rice
Cuisine Italian, Spring
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