CookPal AI
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Salmon and Broad Bean Cream Risotto

Coût $15, économiser $10

Source: Recommended by CookPal

  • 40 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Grain

    • 🍚 1 cup rice

  • Protein

    • 🐟 200g salmon fillet

  • Vegetables

    • 180g broad beans
    • 🧅 1/2 onion, chopped
    • 50g shimeji mushrooms
    • 🧄 1 clove garlic, minced

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 🧂 1/2 tsp salt
    • 1/3 tsp consomme

  • Liquid

    • 💧 300ml water
    • 🥛 300ml milk

  • Oil and Fat

    • 1 tsp salad oil
    • 1 tbsp olive oil
    • 🧈 10g salted butter

  • Toppings

    • 🧀 Grated cheese to taste
    • 🧂 Pinch of black pepper

ÉTAPES

1

Remove broad beans from pods, cut the thin skin, and peel. Chop the onion and garlic. Trim and separate shimeji mushrooms.

2

Season salmon fillets with salt and pepper.

3

Heat salad oil in a pan and cook salmon on medium heat until browned on both sides. Remove skin and bones, then flake the salmon.

4

Wipe the pan clean, then heat olive oil, garlic, and butter on low heat until fragrant. Add onion and shimeji mushrooms, cooking until softened. Stir in rice and cook until translucent.

5

Add water, milk, salt, and consomme. Mix lightly and bring to a gentle boil. Cover and simmer on low heat for 10–12 minutes.

6

Add broad beans and salmon, cover, and cook for another 3 minutes until beans are tender. Mix well.

7

Serve on plates, sprinkle with grated cheese and black pepper.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh salmon for better flavor.Adjust the liquid quantity based on the rice's absorption rate.Serve immediately for the best texture.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.