Creamy, but made with no cream! Salmon risoni is brilliant for weeknight meals because it cooks so quickly and can be made in one pot.
Ingredients
- 40g butter
- 1/2 brown onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 2 cups milk
- 1 1/2 cups dried risoni
- 2 1/4 cups Massel chicken style liquid stock
- 2 cups frozen peas
- 1/2 cup grated parmesan
- 185g hot-smoked salmon, flaked into large pieces (see note)
- Chopped fresh flat-leaf parsley, to serve
- Salad leaves, to serve
Method
- Step 1Melt butter in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 30 seconds. Whisk in 1/2 the milk until combined. Whisk in remaining milk.
- Step 2Add risoni, stock and peas. Stir to combine. Increase heat to high. Bring to a simmer. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, until the risoni is just cooked (there will be quite a bit of liquid in the pan at this stage). Remove from heat.
- Step 3Stir in parmesan, then the salmon. Season with salt and pepper. Sprinkle with parsley. Serve with salad leaves.
Nutrition
2728 kj
Energy
20.7g
Fat Total
12.1g
Saturated Fat
8.3g
Fibre
36.6g
Protein
59mg
Cholesterol
1124mg
Sodium
75.6g
Carbs (total)
All nutrition values are per serve
Notes
You could swap the hot-smoked salmon for ordinary smoked salmon. Even canned salmon would work.
- Author: Nagi Maehashi
- Image credit: Nagi Maehashi
- Publication: Super Food Ideas
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