Wholemeal Salmon Risotto with Vegetables

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Wholemeal Salmon Risotto with Vegetables

Name: Wholemeal Salmon Risotto with Vegetables
Prep time: 20 min
Total time: 20 min
Yield: 6 Porções
Ingredients: 2 cup Wholegrain rice; 2 cup Cooked and Shredded Salmon; 1/2 cup Chopped green beans; 1 cup Chopped Carrots; 1 cup Chopped Zucchini; 1/2 cup Chopped Onion; 1 tablespoon Minced garlic; 1/2 cup Chopped leek; 1 tablespoon Olive oil; to taste Green Spice; to taste Sea salt; to taste Ground black pepper; 1.5 l Homemade vegetable broth; 1 unit(s) Bay leaf

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

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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Wholemeal Salmon Risotto with Vegetables

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