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Salmon and Broad Bean Cream Risotto

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Источник: Recommended by CookPal

  • 40 Min
  • 2 Порции
  • $15

ИНГРЕДИЕНТЫ

  • 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

ШАГИ

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.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

450

Калории

  • 25g
    Белок
  • 50g
    Углеводы
  • 15g
    Жиры

💡 Советы

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

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.