As you will know on a Friday I try to find you a picture to make you smile. This week I am sharing a recipe with you...cos it certainly made me smile. :-) I often make a risotto for tea and I adjust the basic recipe depending on what I've got in the fridge. I usually add mushrooms but this week I had none in the fridge so I added a finely chopped leek instead. I don't tend to weigh out all my ingredients so a little more or less really doesn't matter but I have to say this combination now comes highly recommended....yum yum
Creamy Smoked salmon, Leek and blue cheese risotto [serves 2]
160g risotto rice
1/2 litre vegetable stock.....boiling
1/2 cup of white wine....guess you can drink the rest of the bottle!
1 medium onion....finely sliced
1 leek....finely cut into rounds
I packet of smoked salmon trimmings....cut into 1-2cm pieces
creamy blue cheese.....cut into 1-2cm pieces
couple of hands full of frozen peas
1oz butter
Grated Parmesan cheese
Melt butter in a saucepan and gently fry onions and leeks til soft. Add rice and fry until the grains are starting to turn translucent. Add the wine and frozen peas and then the hot stock little by little, stirring
continuously. Cook for 18-20 minutes, until all the liquid has been
absorbed and the rice is tender with a little crunch. When adding the last ladle of stock add the salmon and cook until most of the moisture is absorbed. Turn the heat off and add in the blue cheese, stirring until melted. Serve with a topping of the grated Parmesan cheese......yum yum yum
I hope you give this a go cos I just know you will love it.
Have a great weekend.
Hugs,
Annie x
I hope you give this a go cos I just know you will love it.
Have a great weekend.
Hugs,
Annie x