Informations supplémentaires
35 min.
|
546 kcal
|
easy
|
|
Printable version
1. Setup
In a pot, put the broth cube in 3.5 2P | 5 3P cups of warm water and bring to a boil. Simmer over low heat. Chop the shallot, rosemary and thyme. Cut the salmon into small pieces.
2. Roast the nuts
Roast the nuts in a pan on high heat for 3-4 minutes. Add the maple syrup, mix and remove from the pan. Reserve.
3. Cook the onion
Heat 1-2 tbs of butter in a large pot on medium-high. Cook the shallot and herbs 2 minutes. Add the rice and mix so every grain is coated with butter.
4. Add the broth and cook the rice
Add the broth little by little with a ladle, stirring constantly, until all the liquid is absorbed and the rice becomes tender and creamy, about 20 minutes.
5. Finishing the risotto
Add the salmon, green peas and half of the parmesan and pepper. Mix.
6. Plate your dish
Serve the risotto and garnish with the nuts and the rest of parmesan. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
160gSmoked Salmon
180gArborio Rice
1unitVegetable Broth Cube(s)
0.5unitThyme, rosemary
120gGreen Peas
20mlMaple Syrup
40gWalnuts
1unitShallot
30gGrana Padano Cheese
What you need
Pan, pot
546 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
18g
28%
cholesterol
14mg
5%
fiber
3g
12%
protein
18g
saturated
2g
10%
sodium
1206mg
50%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg