- 1 onion, halved
- 150 g white wine
- 800 g water
- 2 stock paste
- 50 g butter
- 500 g arborio rice
- 400 g salmon fillet, fresh, cut into chunky pieces
- 100 g cream
- 2 spinach leaves, fresh, couple of handfuls
- 1 celery sticks, roughly chopped
- 30 oil
- 1 garlic clove, peeled
Place garlic, celery and onion into TM bowl and chop for 5 seconds on speed 7.
Add butter and oil and sauté for 2 minutes at 100ºC on speed 1.
Place butterfly in bowl. Add wine and rice then sauté for 2 minutes at 100ºC on Reverse + speed 1.
Add water and stock and cook for 12 minutes at 100ºC on Reverse + speed 1.
Add the salmon and cream and cook for 5 minutes at 100ºC on Reverse + speed 1.
Place fresh spinach leaves on bottom of thermoserver and pour risotto over and leave to rest for 5-10 minutes.
Garnish each portion with lemon wedges and season to taste, be sure to stir spinach leaves in from bottom.
Creamy salmon risotto
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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