Filter
Reset
Sort ByRelevance
BUNNYBOO
Pesto risotto with salmon
Italian risotto with salmon, green beans and pesto sprinkled with basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and clean the green beans.
-
Heat the oil in a frying pan and fry the onion for 3 minutes. Add the rice and cook for 3 minutes until the grains are glassy.
-
Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
-
Meanwhile, bring the salmon fillet to the boil in the rest of the fish stock.
-
Remove the pan from the heat and let the salmon cook for 10 minutes in the stock with the lid on the pan.
-
Meanwhile, cook the green beans in water with salt in 6 minutes until al dente.
-
Remove the salmon from the pan with a slotted spoon and spread on a plate with 2 forks in flakes.
-
Spoon the green beans, pesto, the basil and finally the salmon through the risotto. Season with pepper and scoop in deep plates.
Blogs that might be interesting
-
20 minMain dishgarlic, olive oil, paprika, potato slices, cinnamon, shoulder chops, lettuce, cucumber, fresh basil, yoghurt dressing,grilled pork chop with oven potatoes
-
40 minMain dishfresh trout, dried Italian herbs, Red onion, sundried tomatoes in oil, traditional olive oil, frozen spinach, mashed potatoes à la minute naturel,Italian seasoned trout from the oven
-
60 minMain dishdough for savory pie, unsalted butter, leeks, traditional olive oil, medium sized egg, semi-skimmed milk, cream brie, grated extra mature cheese, fresh cream cheese with herbs,cheese-leek pie
-
145 minMain dishtiger prawns, lemongrass, lime, oil, Thai fish sauce, Red pepper, fresh coriander, garlic,lemongrass prawn dressing
Nutrition
620Calories
Sodium4% DV90mg
Fat42% DV27g
Protein52% DV26g
Carbs23% DV68g
Fiber20% DV5g
Loved it