Carrot Risotto With Salmon & Broccolini For Two
April 27, 2019
"This carrot risotto is a fusion of Italian rice and Thai spice. The carrot juice not only colors the risotto: its sweetness balances the heat from red Thai curry. When served with a grilled fillet of salmon and baby broccoli, it's easy to create a very special meal."
- Serving Size: 1 (497.1 g)
- Calories 453.6
- Total Fat - 12.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 58.4 mg
- Sodium - 328.4 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 3.2 g
- Sugars - 4 g
- Protein - 24.5 g
- Calcium - 63.1 mg
- Iron - 2 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.3 mg
In a small saucepot, over high heat, bring carrot juice, stock, bay leaf and several thin slices of peeled ginger to a boil.
Take out 3 tablespoons hot stock mixture and put in small bowl; dissolve curry paste in it. When this is completely smooth, add to stock mixture in saucepot.
In a large saute pan over medium heat, warm olive oil. Stir in shallots and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice and coat grains with oil.
Remove bay leaf from stock mixture, then slowly add stock mixture to rice, 1/3 at a time, stirring and allowing rice to absorb liquid before more is added. If more liquid is needed to cream the rice, add very hot water or more broth. When rice is al dente and creamy, stop adding liquid.
Stir scallions and cilantro into the rice; season to taste with salt and pepper. Keep warm.
Boil broccolini in plenty of salted water for 5-6 minutes.
While broccolini is cooking, grill or saute salmon fillet until medium rare (4 to 5 minutes).
To serve, cut salmon into two portions (if necessary). Arrange attractively on plate or pasta bowl with risotto and broccolini. Garnish with the rice.
Tips & Variations
No special items needed.