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Smoked salmon risotto
In a pot, put the broth cube in 3.5 2P | 5 3P cups of warm water and bring to a boil. Simmer over low heat. Chop the shallot, rosemary and thyme. Cut the salmon into small pieces.
2. Roast the nuts
Roast the nuts in a pan on high heat for 3-4 minutes. Add the maple syrup, mix and remove from the pan. Reserve.
3. Cook the onion
Heat 1-2 tbs of butter in a large pot on medium-high. Cook the shallot and herbs 2 minutes. Add the rice and mix so every grain is coated with butter.
4. Add the broth and cook the rice
Add the broth little by little with a ladle, stirring constantly, until all the liquid is absorbed and the rice becomes tender and creamy, about 20 minutes.
5. Finishing the risotto
Add the salmon, green peas and half of the parmesan and pepper. Mix.
6. Plate your dish
Serve the risotto and garnish with the nuts and the rest of parmesan. Bon appétit!
1unitVegetable Broth Cube(s)
What you need