Salmon Tula Recipe
cranberry, squash and goat cheese risotto, grilled broccolini, pumpkin-peppercorn butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Arborio Rice
Stir in Arborio rice and cook for 2-3 minutes until the rice is lightly toasted. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed.
- 3
Add Butternut Squash and Cranberries
After about 15 minutes, add diced butternut squash and fresh cranberries to the risotto. Continue to cook until the rice is creamy and tender.
- 4
Finish with Goat Cheese
Stir in crumbled goat cheese, salt, and black pepper. Remove from heat and let sit for 5 minutes.
- 5
Prepare the Pumpkin-Peppercorn Butter
In a small saucepan, melt butter over low heat. Stir in pumpkin puree and crushed black peppercorns. Cook for 2-3 minutes until heated through.
- 6
Grill the Broccolini
Grill the broccolini until tender and slightly charred, about 5-7 minutes. Season with salt and pepper.
- 7
Assemble the Dish
Serve the risotto topped with grilled broccolini and drizzle with pumpkin-peppercorn butter.
