Salmon and Broccoli Risotto – U5
U5 = Suitable for under-fives
480g salmon fillets, skinned and de boned, cut into chunks
10ml sunflower oil
200g onions, diced
100g frozen peas
200g broccoli florets
180g tomatoes chopped
100g tomato puree
100g frozen sweet corn
1 tsp (5g) herbs
320g long grain rice
Kallo low salt chicken stock cube
Pre heat the oven to 150c, 300F, gas 3
Make the stock, by adding 800ml boiling water to the stock cube.
Sauté the diced onions and mushrooms. Add the rice to the pan and stir continuously. Cook the rice for 3-4 minutes until it is glossy. Add the herbs, chopped tomatoes, tomato puree, peas, broccoli and sweet corn to the pan.
Add the salmon to the pan, and gradually add the stock.
Bring the mixture to the boil, and transfer to an oven proof dish with a lid. Bake in the oven at 150ºc 300ºF gas mark 2 for 25-30 minutes. Serve immediately.
For vegetarian diets use vegetable stock and replace salmon with butter beans or quorn pieces.
Prepare additional broccoli and 1 other vegetable to make a puree for weaning babies.
Attached file: Salmon and Broccoli Risotto.pdf read/download