Sparrisotto with strained salmon
Cooking Time45 m
Ingredients13
DifficultyMedium
Sparrisotton is joined by strained salmon, dilute sugar peas, green savings and thin parmese. The lena risotton meets the light salty fish in a way that feels both fresh and satiating. A right that makes itself as good for the weekend as when you want to cook something a little extra without the hassle.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 11 1/2 l water
- Step: 24 msk chicken fund
- Step: 31 pc yellow onions
- Step: 41 msk oil
- Step: 53 dl arborioris
- Step: 61 tsk the hour
- Step: 7rifle shell of 1 lemon
- Step: 8salt
- Step: 9pepper
- Step: 1075 g sugar
- Step: 11250 g fresh green savings
- Step: 1250 g parmesanflar
- Step: 13600 g fresh salmon
Instructions
- Step: 1Risotto: Boil water and fund.
- Step: 2Scale and chop the bulb. Get it in the oil in a pot. Add the rice and milling about 1 minute. Add a stitch boiling broth and thyme to the risk astrull. Then add broth in rounds and let it slowly boil into the rice during stirring until the rice is pierced but still has a little “snacky” core.
- Step: 3Answer sugars and savings and cut into pieces. Cook them a few minutes in salted water. Let the water run off. Grovhack parmesan.
- Step: 4Cut the salmon in portion pieces. Sprinkle some salt in a warm pan and then fry the salmon about 3 minutes on each side.
- Step: 5Taste of risotton with lemon shells, salt and pepper. Stir down sugars, sparris and parmesan just before serving.
- Step: 6Serve risotton with the fried salmon.
Näring
| Calories | 671kcal |
|---|---|
| Carbohydrates | 52g |
| Fat | 30g |
| Protein | 43g |
| Serving Size | 4serving |
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