Pumpkin Risotto with Salmon and Cherry Tomato

O Meu Tempero
Reviews(1)
Gemma M.: "We loved this dish! It was dinner all in one bowl…" Read More
Pumpkin Risotto with Salmon and Cherry Tomato Recipe
27
75

Description

If you are looking to wow your love with a decadent dinner dish this weekend, then give this Pumpkin Risotto with Salmon and Cherry Tomatoes a try. It takes 75 minutes to prepare, so make sure you plan accordingly. There are 27 ingredients so it is definitely a special occasion dish. It is sweet, savory, salty, hearty, and decadent. The aromas that will waft from the kitchen will bring happiness to their face.

Ingredients

  • 1 carrots
  • 1 leeks (white part only)
  • 1 pumpkin (carved, 300 grams)
  • 1 sauce (coriander)
  • 1 stalk celery (with leaves)
  • 2 slices salmon
  • salt (to taste)
  • ground black pepper (to taste)
  • olive oil (to taste)
  • 1 garlic cloves (unpeeled, slightly crushed)
  • 1 teaspoon beans (coriander)
  • 1 teaspoon dried dill
  • 3 stems fresh thyme
  • 10 cherry tomatoes
  • olive oil (to taste)
  • 1 onions (chopped)
  • 1 bay leaf
  • 3 stems fresh thyme
  • 1 tablespoon tomato paste
  • 200 grams arborio rice
  • 1 garlic cloves (minced)
  • 100 milliliters white wine
  • 300 grams broth (pumpkin)
  • 1 1/2 tablespoons butter
  • 2 tablespoons parmesan cheese (grated)
  • salt (to taste)
  • 2 lemon wedges (to serve)

Directions

  1. In a pan with salted water, add carrot, leek, 300 grams pumpkin, and celery. Bring to boil, add coriander sauce, and simmer until vegetables are well cooked. Remove the pumpkin and 1 liter of broth. Grind pumpkin and broth in the blender. Set aside.
  2. Season the salmon with salt and pepper.
  3. Heat in a large frying pan with a little bit of olive oil, the garlic, coriander seeds, dill, and thyme stems. Simmer for a few minutes so herbs release their flavors into the olive oil.
  4. Fry the salmon slices on both sides. When half cooked, add the cherry tomatoes.
  5. Take care not to over cook the salmon as it will dry out.
  6. Heat a pot with a thick bottom with a little bit of olive oil, onion, bay leaf, and thyme stems. Saute until onion is translucent.
  7. Add the tomato paste, and stir.
  8. Add the rice, and stir for about 1 minute.
  9. Add the chopped garlic, the wine, and stir until wine evaporates. Pour in a ladle of pumpkin broth until it evaporates.
  10. Repeat this process until the rice is cooked. It may not be necessary to use all the broth.
  11. Once cooked, remove from the heat, add the butter and Parmesan cheese. Mix.
  12. Serve immediately with salmon and cherry tomatoes, and a lemon wedge.
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