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.
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.
