Today Jace and I decided on a rice dish - risotto, overall it was nice but too salty so note not to use 2 stock cubes as we did to make the vegetable stock. Hopefully the internet and laptop will hold out tonight :).
Recipe for 2
Ingredients
Ingredients
- Risotto Rice (250g)
- Lemon
- Spring Onions (2)
- Smoked Salmon (80g)
- Onion (1 Large)
- Garlic (3 Gloves)
- Vegetable Stock Cubes (2 - but only use 1)
- Boiling Water (600-700mL)
- Olive Oil (enough to cover bottom of pan)
Method
- Finely chop onion and garlic.
- Chop up the smoked salmon and spring onions and squeeze half a lemon over it before covering and placing in the fridge.
- Add stock cube(s) to the boiling water and mix well.
- Add olive oil to the bottom of the pan and place on a low heat.
- Add onion and garlic to the pan and cook for 5 minutes.
- Add the rice to the pan and cook for 2 minutes.
- Add a 3rd of the stock and simmer for 20 minutes stirring often.
- Once absorbed add half of the remaining stock and stick frequently until all the moisture is absorbed.
- Add the remaining stock and stir frequently until absorbed.
- Remove from the heat and add the salmon, lemon and spring onion.
- Serve and squeeze some lemon on top.
- For decoration, cut of a strip of the lemon rind and twist around a straw, pressing with kitchen roll until it holds.
Photographs
Oh how this helps the cooking - honest its the bottles that are small :)
The salmon, spring onion and lemon mix
The finished product - with the lemon twist
Quite a time consuming recipe, found it a bit salty with the combination of the smoked salmon and stock - but think it would be nicer with 1 less stock cube. A very filling meal with a nice combination with the lemon and salmon. The lemon, salmon and spring onion - after leaving in the fridge for 30 minutes was very tasty on its own and would be nice with prawn marie rose mixed through - maybe a started idea for a different time.
Ease of Recipe: (6/10)
Taste: (7/10)
Look: (7/10)
Overall: (20/30)
Laura xo
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