Annex Salmon Risotto Recipe
(GF) - sweet peas - roasted tomatoes - basil - parmesan - risotto - tomato fennel salad-red pepper vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillet on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 12-15 minutes or until cooked through. Flake the salmon into large pieces and set aside.
- 2
Roast the Tomatoes
On the same baking sheet, add the cherry tomatoes, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the oven for about 10-12 minutes until they are soft and blistered.
- 3
Prepare the Risotto
In a large saucepan, bring the chicken or vegetable broth to a simmer. In another large pot, add a tablespoon of olive oil and heat over medium heat. Add the Arborio rice and toast for about 2 minutes, stirring frequently.
- 4
Cook the Risotto
Gradually add the warm broth to the rice, one ladleful at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth. This should take about 18-20 minutes until the rice is creamy and al dente.
- 5
Finish the Risotto
Stir in the sweet peas, roasted tomatoes, flaked salmon, and grated Parmesan cheese. Mix well until everything is heated through and creamy. Adjust seasoning with salt and pepper as needed.
- 6
Serve
Serve the risotto garnished with fresh basil leaves and additional Parmesan cheese if desired.