- In a non stick frying pan over medium/high heat, add 1 tsp of butter, onion + garlic and fry-off until softened for around 5 minutes.
- Once cooked, add in your risotto rice and stir through for 1 minute. Make sure to coat the rice in the butter, onion and garlic mixture.
- Start to add your stock slowly, allowing the rice to absorb all of the liquid and keep adding + repeating the process until all of your stock has been used. Repeat until the rice is soft and cooked.
- While the rice cooking, add in your chosen veggies + protein, I have chosen mushrooms, broccoli + salmon. Chicken, tofu + sausage also work well in this same risotto recipe! I love how versatile this recipe is, as it can easily be made vegan/vegetarian friendly if required.
- Check to see if the rice is cooked + softened, if not cook for another 1/2 minutes.
- Take off heat + serve with a sprinkle of cheddar cheese or parmesan and top with mushrooms for garnish, now all that's left to do do is enjoy!
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Prep
45 minutes
Total
45 minutes
Serves
US | Metric
Ingredients
-
1 litre Vegetable stock
-
½ Red Onion
-
2 Garlic cloves
-
1 tsp Butter
-
2 Salmon fillets
-
Broccoli
-
Mushrooms
-
¼ tsp Dried mixed herbs
-
¼ tsp Fresh Parsley
-
Salt + Pepper
-
200 g risotto rice
Creamy Salmon + Veggie Risotto
Enjoy this creamy mushroom risotto, so versatile + a family favourite! This recipe can easily be made vegan/vegetarian and be customised just how you like it!
favorite
print
share
Creamy Salmon + Veggie Risotto
Enjoy this creamy mushroom risotto, so versatile + a family favourite! This recipe can easily be made vegan/vegetarian and be customised just how you like it!
Prep
45 minutes
Total
45 minutes
Serves
US | Metric
Ingredients
-
1 litre Vegetable stock
-
½ Red Onion
-
2 Garlic cloves
-
1 tsp Butter
-
2 Salmon fillets
-
Broccoli
-
Mushrooms
-
¼ tsp Dried mixed herbs
-
¼ tsp Fresh Parsley
-
Salt + Pepper
-
200 g risotto rice
- In a non stick frying pan over medium/high heat, add 1 tsp of butter, onion + garlic and fry-off until softened for around 5 minutes.
- Once cooked, add in your risotto rice and stir through for 1 minute. Make sure to coat the rice in the butter, onion and garlic mixture.
- Start to add your stock slowly, allowing the rice to absorb all of the liquid and keep adding + repeating the process until all of your stock has been used. Repeat until the rice is soft and cooked.
- While the rice cooking, add in your chosen veggies + protein, I have chosen mushrooms, broccoli + salmon. Chicken, tofu + sausage also work well in this same risotto recipe! I love how versatile this recipe is, as it can easily be made vegan/vegetarian friendly if required.
- Check to see if the rice is cooked + softened, if not cook for another 1/2 minutes.
- Take off heat + serve with a sprinkle of cheddar cheese or parmesan and top with mushrooms for garnish, now all that's left to do do is enjoy!