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Broccoli Salmon Risotto https://www.metro.ca/userfiles/image/recipes/Risotto-brocoli-saumon-6640.jpg PT40M PT30M PT1H10M
In a saucepan, cook the broccoli in boiling salted water for 3 minutes. Remove the florets with a skimmer, run under cold water and set aside. Leave the cooking water in the saucepan. In another saucepan, soften the onion and broccoli stems in the butter. Add the rice and continue cooking until the rice grains are well coated with butter. Add the wine and cook, stirring, until it evaporates. Add 125 ml (1/2 cup) of the hot vegetable stock and continue cooking, stirring constantly until the stock is absorbed. Repeat until there is just 250 ml (1 cup) of stock left. Add the broccoli florets, the stock and stir just to reheat. Avoid overcooking so that the broccoli keeps its nice bright colour. Season to taste and stir in the grana padano cheese at the last minute. Meanwhile, preheat the oven to 210°C (425°F). Spray the salmon with olive oil and season to taste with salt and pepper. Place on a baking sheet and cook on the bottom rack for about 8 minutes. Serve the risotto in hot deep plates. Place a piece of cooked salmon on each portion.
4
1 1/4 lb (570 g) broccoli florets 1 onion, chopped finely Sufficient quantity broccoli stems, peeled and diced finely 1/4 cup (60 mL) salted butter 1 cup (250 mL) arborio rice 1/2 cup (125 mL) white wine or vermouth 4 cups (900 mL) vegetable stock 1/2 cup (125 ml) grana padano cheese, grated 6x3 oz (6x90 g) thick fillets, skinless salmon Sufficient quantity, olive oil Salt and freshly ground pepper to taste
Broccoli Salmon Risotto

Broccoli Salmon Risotto

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4
Broccoli Salmon Risotto
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/4 lb
    (570 g)
    broccoli florets
  • 1
    onion, chopped finely

  • Sufficient quantity broccoli stems, peeled and diced finely
  • 1/4 cup
    (60 mL)
    salted butter
  • 1 cup
    (250 mL)
    arborio rice
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  • 1/2 cup
    (125 mL)
    white wine or vermouth
  • 4 cups
    (900 mL)
    vegetable stock
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  • 1/2 cup
    (125 ml)
    grana padano cheese, grated
  • 6x3 oz
    (6x90 g)
    thick fillets, skinless salmon
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  • Sufficient quantity, olive oil

  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

In a saucepan, cook the broccoli in boiling salted water for 3 minutes. Remove the florets with a skimmer, run under cold water and set aside. Leave the cooking water in the saucepan.

In another saucepan, soften the onion and broccoli stems in the butter. Add the rice and continue cooking until the rice grains are well coated with butter. Add the wine and cook, stirring, until it evaporates.

Add 125 ml (1/2 cup) of the hot vegetable stock and continue cooking, stirring constantly until the stock is absorbed. Repeat until there is just 250 ml (1 cup) of stock left. Add the broccoli florets, the stock and stir just to reheat. Avoid overcooking so that the broccoli keeps its nice bright colour.

Season to taste and stir in the grana padano cheese at the last minute.

Meanwhile, preheat the oven to 210°C (425°F). Spray the salmon with olive oil and season to taste with salt and pepper. Place on a baking sheet and cook on the bottom rack for about 8 minutes.

Serve the risotto in hot deep plates. Place a piece of cooked salmon on each portion.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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