Hi! I don’t know why I couldn’t give it a caption, but basically this recipe was suppppper easy. I used a no-stir risotto as a base recipe by RecipeTinEats and then made a pea sauce and fish to accompany it
1. Boil 4 cups Stock/Broth, and in another pan fry your onions and garlic lightly. Toast your 1.5 cups of rice for about a minute, then add into the heated broth with 2tbps butter, cover with foil, and place in the oven for 35 minutes at 350° 2. Boil peas for 1 minute in a pot (I used frozen) then reserve half in a separate bowl and blend the other half with some of the pea water, mint leaves to taste, half a lemon, a handful of spinach and salt to taste. 3. Add a splash of olive oil and butter to a pan, get it hot, then add the salmon skin (I seasoned with a lemon pepper salt seasoning and paprika) side down and don’t move for 4 minutes. Then flip, and cook for another 2 minutes or until desired temperature. 4. Finally, your risotto should be pulled out the oven, then you are going to add 1/3 cup Parmesan cheese and 2 tbsp more butter and stir vigorously. It turns from a watery soup to thick in only a minute of stirring. 5. Adjust to taste and plate, it was super easy. I am a college student and the whole meal was $20 of groceries at Aldi and only an hour of my time, easy date night dinner:)
Late-Researcher7102
What wine (red or white?) would you pair with this?
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Hi! I don’t know why I couldn’t give it a caption, but basically this recipe was suppppper easy. I used a no-stir risotto as a base recipe by RecipeTinEats and then made a pea sauce and fish to accompany it
1. Boil 4 cups Stock/Broth, and in another pan fry your onions and garlic lightly. Toast your 1.5 cups of rice for about a minute, then add into the heated broth with 2tbps butter, cover with foil, and place in the oven for 35 minutes at 350°
2. Boil peas for 1 minute in a pot (I used frozen) then reserve half in a separate bowl and blend the other half with some of the pea water, mint leaves to taste, half a lemon, a handful of spinach and salt to taste.
3. Add a splash of olive oil and butter to a pan, get it hot, then add the salmon skin (I seasoned with a lemon pepper salt seasoning and paprika) side down and don’t move for 4 minutes. Then flip, and cook for another 2 minutes or until desired temperature.
4. Finally, your risotto should be pulled out the oven, then you are going to add 1/3 cup Parmesan cheese and 2 tbsp more butter and stir vigorously. It turns from a watery soup to thick in only a minute of stirring.
5. Adjust to taste and plate, it was super easy. I am a college student and the whole meal was $20 of groceries at Aldi and only an hour of my time, easy date night dinner:)
What wine (red or white?) would you pair with this?