Smoked Salmon Risotto

with Sugar Snap Peas

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Instructions

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1 Prep

Peel and finely chop the onion. Peel and crush the garlic. Finely chop the dill. Slice the lemon into wedges. Grate the Parmesan. Slice the sugar snap peas in half, lengthways. Tear the smoked salmon into bite-size pieces.

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2 Fry onion

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Meanwhile, boil the measured water and dissolve the vegetable stock cube in it.

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3 Cook risotto

Once the onion is softened, add the Arborio rice and garlic and cook for 1 min further, stirring to coat the grains in the oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.

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4 Finish risotto

Add the sugar snap peas to the risotto and cook for 2 min further. Remove the pan from the heat and add the salted butter, smoked salmon, a generous squeeze of lemon juice and the grated Parmesan. Season generously with black pepper.

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5 Serve

Serve the risotto with a drizzle of olive oil, a sprinkling of chopped dill and a lemon wedge on the side.

Tips for fussy eaters

Go easy on the lemon.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 minutes longer.

Few Italians will tolerate fish and cheese in the same dish. Nonetheless, we're risking it - because risotto just isn't the same without Parmesan.

Cooking Time: 30 min

Cals 776 · Prot 36.9 · Carbs 87.9 · Fat 31.2

Ingredients

Number of people

Smoked salmon 200.00 Grams
White onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Fresh dill 10.00 Grams
Lemon 1.00 Pieces
Parmesan 40.00 Grams
Sugar snap peas 150.00 Grams
Olive oil 2.00 Tbsp
Water 1000.00 ML
Vegetable stock cube 1.00 Pieces
Arborio rice 150.00 Grams
Salted butter 50.00 Grams
Black pepper 0.25 Grams

Few Italians will tolerate fish and cheese in the same dish. Nonetheless, we're risking it - because risotto just isn't the same without Parmesan.

Cooking Time: 30 min

Cals 776 · Prot 36.9 · Carbs 87.9 · Fat 31.2

Instructions

photo

1 Prep

Peel and finely chop the onion. Peel and crush the garlic. Finely chop the dill. Slice the lemon into wedges. Grate the Parmesan. Slice the sugar snap peas in half, lengthways. Tear the smoked salmon into bite-size pieces.

photo

2 Fry onion

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Meanwhile, boil the measured water and dissolve the vegetable stock cube in it.

photo

3 Cook risotto

Once the onion is softened, add the Arborio rice and garlic and cook for 1 min further, stirring to coat the grains in the oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.

photo

4 Finish risotto

Add the sugar snap peas to the risotto and cook for 2 min further. Remove the pan from the heat and add the salted butter, smoked salmon, a generous squeeze of lemon juice and the grated Parmesan. Season generously with black pepper.

photo

5 Serve

Serve the risotto with a drizzle of olive oil, a sprinkling of chopped dill and a lemon wedge on the side.

Tips for fussy eaters

Go easy on the lemon.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 minutes longer.

Ingredients

Number of people

Smoked salmon 200.00 Grams
White onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Fresh dill 10.00 Grams
Lemon 1.00 Pieces
Parmesan 40.00 Grams
Sugar snap peas 150.00 Grams
Olive oil 2.00 Tbsp
Water 1000.00 ML
Vegetable stock cube 1.00 Pieces
Arborio rice 150.00 Grams
Salted butter 50.00 Grams
Black pepper 0.25 Grams
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