Easy Salmon And Pea Risotto Food

SALMON AND PEA RISOTTO

Steps:

• Bring broth or fish stock to boil.
• Heat oil in a heavy-bottomed pot in which rice will be cooked. Saute onion and garlic in pot until it begins to soften, but not color.
• Add rice and stir to coat well.
• Stir in wine and cook over high heat, stirring, until wine is absorbed.
• Add tomatoes, with the herbs, stirring until liquid evaporates.
• Stir in the heated broth one cup at a time. Stir often, until liquid is absorbed. Repeat, stirring, until just before rice is ready. Rice is cooked when it is creamy but firm in the center.
• With the last liquid addition, stir in the salmon, cooking until salmon is almost ready. Then stir in peas and cook until most of liquid is absorbed and peas are heated through.
• Season with pepper.

SALMON RISOTTO

Steps:

• Heat the stock in a pan and simmer gently.
• In another pan heat the oil and butter, add the onion and cook for 4 minutes, 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 a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
• Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
• Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.