Do you like a bit of competition? Here it comes: whoever knows how to prepare the greenest risotto wins. The only aid you get is this recipe for bright green risotto with a piece of salmon. Good luck!
For 3 persons:
- 300 grams of arborio rice or risotto rice
- 1/2 large white onion, finely chopped
- 2 cloves of garlic, finely chopped
- 100 ml dry white wine
- 1 liter vegetable stock
- Block of Parmesan cheese, to taste
- Large lump of butter
- 3 portions of salmon fillet (approx. 300 grams)
- Zest of 1 lemon
For the pea spread
- 400 grams of frozen garden peas, thawed
- Large handful of basil (approx. 15 grams)
- The green of 1 stalk of spring onion, cut into pieces
- 3 tablespoons of olive oil
- juice of 1/2 lemon
- Salt pepper
This risotto owes its color to a puree of garden peas and green herbs that you can whisk together in an instant – it couldn’t be easier. Serve with a piece of salmon and you will undoubtedly win extra respect from your housemates. Bet?
This is how you make the green salmon risotto
First make the pea puree. To do this, put all ingredients in a blender and mix until homogeneous. Set aside.
Heat some olive oil and a knob of butter in a pan (you can do it in a large frying pan or a stockpot, whichever you prefer) over low heat. Cook the shallot and garlic in it until the shallot is nice and soft, about 10 minutes. Do not let colors.
Meanwhile, put the stock on.
Add the rice to the shallots and turn up the heat slightly. Stir well and fry the rice until the grains are nice and glassy, like small pearls. Deglaze with the white wine.
Stir until the wine is absorbed by the rice. Then always add two large soup spoons of the stock to the rice and stir.
Repeat this until the stock is finished. You should envision a nice, creamy risotto, but the grains can still be al dente. The whole process will probably take at least 20 minutes: a good risotto takes a little patience and love!
Is the risotto ready? Turn off the heat and stir in 6 large tablespoons of the pea puree. Place a large knob of butter on the green risotto and let the risotto rest for 5 minutes.
Meanwhile, heat a knob of butter in a pan and fry the salmon fillets in it. Season with black pepper from the mill. Is the salmon done? Then turn the heat to the lowest setting and keep warm.
Stir some lemon juice into the risotto and grate some Parmesan cheese over it. Stir and taste. Add some extra salt and / or Parmesan cheese if necessary.
Spoon the green risotto onto the plates and divide the salmon fillets over the risotto. Finish with some lemon zest.
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