Behold the first ever risotto recipe I ever tried (cooking). Yes, you read that right – my first ever risotto was an exotic green avocado risotto. I cannot for the life of me remember where I inspired myself from for this recipe, but I swear by it, have passed it on to various people and return to it again and again. Or at least whenever I have avocados in the house. There´s nothing fancy about the salmon other than a sweet chilli marinade, and the risotto is pretty standard except for the avo touch, so please don´t be discouraged by how exotic this sounds and just give it a try. Here´s the recipe.
two salmon fillets
100g risotto rice
two mashed avocados
a tbsp of olive oil
a tbsp of butter
100 ml white wine
500 ml broth
two tbsp of sweet chilli sauce
two tbsp lemon juice
salt and pepper
1. Marinate the salmon along with two tablespoons of sweet chilli sauce and a tablespoon of lemon juice for about one hour before you start cooking.
2. Once your salmon is about done marinating, get to the risotto. Chop the onion finely and add it to a pot along with two tbsp of olive oil. Fry until slightly golden, then add the rice and fry for two minutes, mixing continuously.
3. Add the white wine to the rice, stirring as it evaporates – this should take some two minutes tops.
4. In your pot, add enough of the broth to cover the rice, and stir as the water evaporates.
5. Now add the salmon on an oven tray and bake for about 20 minutes at 220 degrees, while the risotto cooks.
6. Keep doing the same thing with the remainder of the broth, and as you add the last bit, add the butter, stirring to homogenise it and finally add the mashed avocados.
7. Season with salt, pepper and a tablespoon of lemon juice.
6. Serve the risotto with the salmon on top (I love tearing the salmon apart and mixing it with the risotto).