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Broccoli risotto with fish fillet (traditional method & Thermomix)
Description
This broccoli risotto served with a fillet of fish is a dish that always pleases the whole family. Creamy, fragrant and rich in vegetables, it combines the sweetness of rice with the freshness of broccoli and the delicacy of salmon (or another white fish, depending on your preference). A perfect recipe for a convivial meal that can be prepared either traditionally or in a Thermomix.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Heat the olive oil in a large frying pan and fry the sliced spring onions for a few minutes without browning.
2. Add the rice and mix well. Then pour in the white wine and allow it to reduce completely.
3. Gradually add the hot stock, waiting until the liquid is absorbed before each addition, stirring regularly (cooking time: 30–35 minutes).
4. Meanwhile, cook the broccoli in small florets in boiling salted water for 5 minutes. Drain and set aside.
5. When the risotto is cooked, add the grated Parmesan cheese and broccoli. Adjust the seasoning.
6. Steam the salmon over boiling water for about 8 minutes (depending on thickness). Serve the risotto immediately with the fish.
THERMOMIX® METHOD
Preparation (Thermomix method)
1. Grate the Parmesan cheese for 10 seconds / speed 10. Set aside.
2. Place the spring onions in the bowl, blend for 5 seconds/speed 5, then scrape down the sides.
3. Add the olive oil and sauté for 3 minutes/120°C/speed 1 (without the measuring cup, using the steamer basket to prevent splashing).
4. Add the rice and mix for 3 minutes/120 °C/reverse speed/speed 1, with the splash guard in place.
5. Add the white wine and simmer for 1 minute/100 °C/reverse speed/speed 1.
6. Pour the water, stock cubes and broccoli into the bowl, place the Varoma on top with the seasoned fish fillets, then cook for 18 minutes/Varoma/reverse/speed 1.
7. Remove the Varoma, add the grated Parmesan cheese to the risotto, mix gently with the spatula and serve immediately with the fish.
