Herbed Microwave Risotto With Smoked Salmon (Or Trout) |
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Prep Time: 5 Minutes Cook Time: 26 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I saw this on a cooking show today, and made it for dinner tonight. I made a couple of changes, namely substituting smoked trout for the smoked salmon, dill for the chervil and I used regular veg stock and added freshly cracked black pepper to the finished dish. Ingredients:
2 tablespoons butter (plus extra) (optional) |
1 chopped onion |
1 cup arborio rice |
3 cups reduced-sodium vegetable stock (total of 750ml) |
1/2 cup grated parmesan cheese |
1/2 cup fresh mixed herbs, such as basil, parsley & chervil |
200 g smoked salmon |
Directions:
1. Melt butter in casserole dish in microwave set on high for 2 minutes.
2. Stir in chopped onion and microwave on high for 2 minutes.
3. Add rice, microwave on high for 4 minutes.
4. Add stock and cook on high for 9 minutes.
5. Remove dish from microwave, stir rice mixture, then cook on high for an additional 9 minutes.
6. Remove dish from microwave and let sit for a couple of minutes, then stir in a dollop of butter (optional), parmesan and chopped herbs. Serve risotto topped with slices of smoked salmon.
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