Curry Risotto with Coconut Milk, Salmon and Tangerines
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cups risotto rice or parboiled long grain rice (approx. 00 - 50 ml)
- 1 tablespoon stock, grained
- 1 teaspoon curry powder
- 2 onions)
- 1 can coconut milk
- 1 can tangerine (s)
- 2 slices salmon, fresh or frozen
- salt
- 1 tablespoon oil
- possibly garlic
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Drain the tangerines and collect the juice. Let the frozen salmon thaw.
- Peel, halve and slice the onions. Dust with the curry powder and fry a little in oil in a high-walled, heavy pan. Add rice and fry briefly until translucent. Now deglaze with the mandarin juice. Let it simmer briefly until the juice is absorbed. Add the coconut milk and the granulated stock and season with salt. Cook over medium heat with the lid closed and keep adding a little water. Only add as much water as the rice can soak up until the end of cooking (that is 20 minutes)! Stir it every now and then.
- At the end of the cooking time, cut the now defrosted salmon into very small cubes. When the rice is ready after 20 minutes, fold in the salmon and tangerines. With the stove switched off and the lid closed, let it steep for another 2-3 minutes, until the salmon is cooked through. If you like, squeeze in a clove of garlic and serve sprinkled with a little parsley.
- A green salad goes well with it.
- Usually a risotto is refined with cheese at the end. In this risotto, however, the creaminess is achieved with the coconut milk, so cheese is not required!
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