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Wholemeal Salmon Risotto with Vegetables
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
6 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Wholegrain rice2 cup
- Cooked and Shredded Salmon2 cup
- Chopped green beans1/2 cup
- Chopped Carrots1 cup
- Chopped Zucchini1 cup
- Chopped Onion1/2 cup
- Minced garlic1 tablespoon
- Chopped leek1/2 cup
- Olive oil1 tablespoon
- Green Spice to taste
- Sea salt to taste
- Ground black pepper to taste
- Homemade vegetable broth1.5 l
- Bay leaf1 unit(s)
- In a pressure cooker, heat the oil and brown the garlic, onion and leek.
- Add the rice, 1 liter of vegetable broth, the bay leaf, salt and close the pressure cooker.
- Once the pressure opens, let it cook for 10 minutes.
- Remove the pressure from the pan, open it and check if you need to add more vegetable broth and the point of rice.
- Turn on the pan, add the carrot and green beans, pepper and mix.
- When the vegetables are al dente. Add the salmon, zucchini and adjust the salt.
- Cook for another 2 minutes and finish with the green seasoning.
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