Smoked salmon risotto
with green peas and candied maple pecans
Ingredients
- Smoked Salmon
- Arborio Rice
- Vegetable Broth Cube(s)
- Thyme, rosemary
- Green Peas
- Maple Syrup
- Walnuts
- Shallot
- Grana Padano Cheese
Necessary elements
Pan, pot
1. In a pot, put the broth cube in 3.5 2P | 5 3P cups of warm water and bring to a boil. Simmer over low heat. Chop the shallot, rosemary and thyme. Cut the salmon into small pieces.
2. Roast the nuts in a pan on high heat for 3-4 minutes. Add the maple syrup, mix and remove from the pan. Reserve.
3. Heat 1-2 tbs of butter in a large pot on medium-high. Cook the shallot and herbs 2 minutes. Add the rice and mix so every grain is coated with butter.
4. Add the broth little by little with a ladle, stirring constantly, until all the liquid is absorbed and the rice becomes tender and creamy, about 20 minutes.
5. Add the salmon, green peas and half of the parmesan and pepper. Mix.
6. Serve the risotto and garnish with the nuts and the rest of parmesan. Bon appétit!