Risotto, it’s a staple in our house. I love the way you can reinvent it each time you make it. Weaning baby 2 has also remined me how it’s completely suitable for everyone in the family. He has been loving risotto from his first taste of it at 6 months old. So if you want a meal you can cook that everyone will enjoy, try this out. This is real food and tasty food.
Today’s variation includes salmon for extra omega 3 goodness and monounsaturated fat. I always pack whatever we cook with plenty of veggies. The courgette was grated as my toddler “is not keen on courgettes mummy”…. but it also adds extra vegetables without you really noticing they are there.
Here is the 3 1/2 year olds portion… she like risotto alot.
And the husbands portion – hence all the cheese, the man is a cheese monster…
Salmon and Spring Vegetable Risotto
Packed with vegetables and omega 3's, a super healthy, tasty dinner suitable for the whole family.
Amount Per Serving
Calories from Fat 134
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Total Carbohydrates 31g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 carrots
- 1 onion
- 1 tbsp olive oil
- 200g risotto rice
- 50ml white wine
- 300ml chicken stock
- 400g salmon fillets
- 1 courgette, grated
- 50ml semi skimmed milk
- 50g parmesan
- 40g quark
- 200g spinach
- Peel and chop the carrots and onions.
- Heat the oil in a large pan and sweat the onions and carrots for a few minutes.
- Now add the rice and stir to coat in the oil, leave for 2 minutes.
- Add the wine, and stir, bring to a simmer on a medium heat.
- When most of the wine has been cooked out add the stock, about 100ml at a time. Stir frequently whilst it cooks as this helps release the starch from the rice and stops it burning on the bottom, plus it gives you a good arm workout 😉
- About half way through the stock additions add in the cubed salmon and grated courgette.
- When you have added all the stock, it's time to add the milk and let it cook out too.
- Now add the quark and grated parmesan.
- Finally stir through the spinach and allow it to wilt, and season.
Dietitian UK https://www.dietitianuk.co.uk/
We love risotto in our house. It’s just so versatile. You can dress it up all fancy and swish for a dinner party or keep it simple for an everyday family meal. Plus, its wheat and gluten free, can easily be vegetarian and it’s easy, peasey to make….even my husband who isn’t into cooking can make a risotto 😉
Our favourites at the moment are mushroom and blue cheese and a creamy leek and lemon version with salmon. Butternut squash with a grating of nutmeg works well as does chicken and pea.
Risotto’s take a bit of love and time, you can’t really walk away and leave them to cook themselves, unless you like crunchy rice…so stay by the cooker and let it cook slowly, simmering not boiling.
Using a home made stock is tasty and lower in salt. We make stock using the chicken bones after a roast and freeze it down for later.
Swap cream for low fat creme fraiche or natural yoghurt and low fat creme cheese. Keeps the creamy taste but cuts the fat.
Add a splash of wine and some fresh herbs for extra flavour. You can go fairly bold in a risotto so try some different flavour combos.
You can make it in advance, then finish off with the last bit of stock or a swirl of milk/wine when heating up. It also makes great leftovers for lunches.
If feeding a baby it’s perfect sticky finger food, my baby adores risotto.