Vegetable and fish risotto
Prep:
20 mins
Cook:
25 mins
Versatile and easy to make, with this we have used a variety of vegetables and a little salmon.
1 litre vegetable stock
100g asparagus tips
100g baby carrots, halved lengthways
200g fresh young peas, shelled
500g baby broad beans, shelled
2 tbsp olive oil
2 baby leeks, thinly sliced
300g risotto rice
1-2 tbsp green pesto sauce
170g smoked salmon
Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes until tender.
Remove the vegetables and set aside.
Keep the stock simmering over a gentle heat.
Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks.
Stir-fry until they are bright green, then add in the rice.
Add 2–3 tablespoons of the hot stock and cook, stirring until the liquid is absorbed.
Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite.
This will take about 20 minutes.
Stir in the pesto and season with a little salt and pepper.
Stir in the vegetables and cook for a few more minutes until everything is heated through.
Serve directly with a bit of the smoked salmon cut into chunks or slices added throughout.
Serves
4
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Fish, Vegetables, Rice, Oil, Stock/Broth
Recipe Type
Family Dinners, Healthy
Level of Difficulty
Easy
