Salmon Risotto
Salmon risotto is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g fresh salmon fillet
- 150 g scampi (raw, shell removed)
- Juice of 1/2 lemon
- 1 small carrot
- 2 Spring Onions
- Salt
- 70 g butter
- 160 g Arborio rice
- 250 ml white wine
- 400 ml fish stock (or light instant broth)
- ground pepper
Instructions
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1.
Rinse the salmon fillet, pat dry and cut into bite-sized pieces. Rinse the scampi. Drizzle the salmon and scampi with lemon juice.
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2.
Peel the carrot and slice into fine strips. Trim, wash, and slice the spring onions into fine strips as well. Blanch in salted water for 1 minute, then drain and let sit dry.
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3.
Heat 40 g butter. Sauté the rice until translucent. Deglaze with 100 ml white wine. Gradually add 100 ml more white wine and the fish stock, stirring continuously while allowing the liquid to be absorbed by the rice. This takes about 20‑25 minutes until the rice is cooked.
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4.
Warm the remaining butter and the rest of the white wine. Sauté the salmon and scampi for 4‑5 minutes. Mix them with the vegetables into the rice. Season with salt and pepper.
