The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon pea and dill risotto recipe. Enjoy quick & easy rice cooking recipes and learn how to make Salmon pea and dill risotto.
Recipe facts:
Cost: £2.30
Takes: 10mins to prepare and 30mins to cook
Serves 3
Ingredients
1 x 15ml spoon olive oil
1 small onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, peeled and crushed
125g Arborio risotto rice
100ml dry white wine
1 vegetable stock cube made up to 450ml with boiling water
125g frozen peas
2 fillets of salmon, cooked and flaked (approx 120g each)
2 x 15ml spoons chopped dill
150g Light Choices Natural Cottage Cheese
Freshly ground black pepper
Preparation
Light Choices Natural Cottage Cheese offsets the richness of the rice whilst adding low fat creaminess to this Italian style risotto. Serve for a warming, substantial supper dish with a crisp green salad.
Heat the oil in a large frying pan and gently sauté the onions, celery and garlic until softened.
Add the rice and stir until all the grains are well coated in oil.
Add the white wine and stir until the liquid is absorbed and the alcohol bubbles away.
Keeping the stock hot in a separate pan, pour a ladleful onto the rice, stirring and simmering gently. Add more liquid as it becomes absorbed. Repeat until the rice is cooked but remains al- dente, approximately 20 minutes, stirring in the peas and the cooked salmon flakes with the last ladleful of stock.
Stir in the chopped dill and Light Choices Natural Cottage Cheese and season to taste with plenty of ground black pepper before serving. Serve with fresh green vegetables.
Health tip: For a lower salt recipe use a fresh stock or just half a stock cube. This could typically reduce the salt content of your recipe by approximately one third.
Try a different risotto: Butternut Squash and Asparagus Risotto with Light Choices Natural Cottage Cheese Add ½ a peeled and deseeded butternut squash cut into 2cm cubes with the onion and celery and sauté gently for about 10 minutes until softening. Cook as above but instead of peas add 75g fine asparagus cut diagonally into 3 pieces and instead of dill add chopped parsley.
From Tesco Realfood
Cost: £2.30
Takes: 10mins to prepare and 30mins to cook
Serves 3
Ingredients
1 x 15ml spoon olive oil
1 small onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, peeled and crushed
125g Arborio risotto rice
100ml dry white wine
1 vegetable stock cube made up to 450ml with boiling water
125g frozen peas
2 fillets of salmon, cooked and flaked (approx 120g each)
2 x 15ml spoons chopped dill
150g Light Choices Natural Cottage Cheese
Freshly ground black pepper
Preparation
Light Choices Natural Cottage Cheese offsets the richness of the rice whilst adding low fat creaminess to this Italian style risotto. Serve for a warming, substantial supper dish with a crisp green salad.
Heat the oil in a large frying pan and gently sauté the onions, celery and garlic until softened.
Add the rice and stir until all the grains are well coated in oil.
Add the white wine and stir until the liquid is absorbed and the alcohol bubbles away.
Keeping the stock hot in a separate pan, pour a ladleful onto the rice, stirring and simmering gently. Add more liquid as it becomes absorbed. Repeat until the rice is cooked but remains al- dente, approximately 20 minutes, stirring in the peas and the cooked salmon flakes with the last ladleful of stock.
Stir in the chopped dill and Light Choices Natural Cottage Cheese and season to taste with plenty of ground black pepper before serving. Serve with fresh green vegetables.
Health tip: For a lower salt recipe use a fresh stock or just half a stock cube. This could typically reduce the salt content of your recipe by approximately one third.
Try a different risotto: Butternut Squash and Asparagus Risotto with Light Choices Natural Cottage Cheese Add ½ a peeled and deseeded butternut squash cut into 2cm cubes with the onion and celery and sauté gently for about 10 minutes until softening. Cook as above but instead of peas add 75g fine asparagus cut diagonally into 3 pieces and instead of dill add chopped parsley.
From Tesco Realfood
More Rice Recipes:
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Spiced rice with kippers & poached eggs
Spiced rice with kippers & poached eggs
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