To make my youngest who loves rice, broccoli and fish at the moment, happy, I prepared this meal recently. It was a huge success with the whole family.
- 4 salmon fillets (or another fish)
- 3 spring onions
- 25g grated Parmesan cheese
- olive oil
- 250g Risotto
- 200 ml white wine
- 800 ml vegetable stock
- 350g broccoli
- Salt, pepper
Heat 2 tbsp of oil in a frying pan and add the sliced spring onions. Let them cook for a few minutes without letting them brown. Add the rice, mix well with the rest and pour the wine over it. Cook until the wine is completely absorbed. Then gradually add the broth while waiting each time for the rice to absorb all the liquid. Keep stirring. It’ll take about 30-35 minutes. There is a way to do this by hand, but also obviously with Thermomix, Actifry etc.
Meanwhile wash the broccoli and cut into small bouquets. Cook them in boiling salted water for 5 minutes. Remove them from the water and reserve them. Once the risotto is cooked add the grated Parmesan cheese and the broccoli.
I steamed the salmon (over already hot steam) for 8 minutes. For us the result was perfect.
Place Parmesan in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place spring onions in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add oil then sauté 3 min/120°C/speed 1.
Add rice and, without measuring cup, sauté 3 min/120°C/counterclockwise/speed 1.
Add wine and, without measuring cup, cook 1 min/100°C/counterclockwise/speed 1.
Add vegetable stock, broccoli pieces and salt then scrape base of mixing bowl with spatula to loosen rice. Place the Varoma containing the fish fillet instead of the measuring cup on mixing bowl lid and cook 12-13 min/100°C/counterclockwise/speed 1. Leave risotto to rest in mixing bowl for 1 minute then stir in the reserved grated Parmesan. Serve immediately.
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