Creamy, but made with no cream! Salmon risoni is brilliant for weeknight meals because it cooks so quickly and can be made in one pot.
Ingredients
40 g Butter
½ Brown onion, diced
2 Garlic cloves, crushed
1 tbsp Plain flour
2 Cups milk
5 ½ cups Dried risoni
2 ¾ cups Chicken stock
2 cups Frozen peas
½ cup Grated parmesan
185 g Hot-smoked salmon, flaked into large pieces
Chopped fresh flat-leaf parsley, to serve
Salad leaves, to serve
1
Step 1.
Melt butter in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 30 seconds. Whisk in half the milk until combined. Whisk in remaining milk.
2
Step 2.
Add risoni, stock and peas. Stir to combine. Increase heat to high. Bring to a simmer. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, until the risoni is just cooked (there will be quite a bit of liquid in the pan at this stage). Remove from heat.
3
Step 3.
Stir in parmesan, then the salmon. Season with salt and pepper. Sprinkle with parsley. Serve with salad leaves.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
Creamy, but made with no cream! Salmon risoni is brilliant for weeknight meals because it cooks so quickly and can be made in one pot.
Ingredients
40 g Butter
½ Brown onion, diced
2 Garlic cloves, crushed
1 tbsp Plain flour
2 Cups milk
5 ½ cups Dried risoni
2 ¾ cups Chicken stock
2 cups Frozen peas
½ cup Grated parmesan
185 g Hot-smoked salmon, flaked into large pieces
Chopped fresh flat-leaf parsley, to serve
Salad leaves, to serve
