Leek, pumpkin, salmon, and hazelnut risotto may seem like an unusual combination at first, but this recipe is sure to surprise and impress your taste buds. With its perfect blend of savory and nutty flavors, this dish is the perfect choice for a cozy dinner or a special occasion.

To start, gather all the necessary ingredients. You will need 6 cups of chicken or vegetable broth (or water), 1 ½ cups of Arborio rice, 1 medium-sized pumpkin (peeled and chopped into small cubes), 2 leeks (white and light green parts only, finely chopped), 4 oz of smoked salmon (finely chopped), ⅔ cup of hazelnuts (roughly chopped), 1 cup of white wine, 2 tbsp of olive oil, 2 tbsp of unsalted butter, 2 garlic cloves (minced), 4 sprigs of fresh thyme, salt and pepper to taste, and grated Parmesan cheese for serving.

Begin by heating up the broth in a large saucepan over medium-low heat. Keep it warm and ready for when you need it later. In a separate large and deep skillet, heat up the olive oil and 1 tablespoon of butter over medium heat. Add the chopped leeks, garlic, and thyme to the skillet and sauté until the leeks become soft and tender. Add the Arborio rice to the skillet and stir it until it is coated in the oil and butter mixture. Cook the rice for around 3 minutes, stirring constantly, until it turns translucent.

Next, pour in the white wine and stir the rice until the wine is absorbed. Add the first ladle of hot broth to the skillet, stirring it continuously until the broth is absorbed by the rice. Keep adding ladles of broth, one at a time, until the rice is al dente and has a creamy consistency. It should take around 20-25 minutes for the rice to cook.

While the rice is simmering, preheat your oven to 400°F and roast the chopped pumpkin until it is soft and cooked through. Set it aside once it is done. Also, toast the chopped hazelnuts in a dry skillet for a few minutes until they are golden brown.

Once the rice is cooked, remove the thyme sprigs and stir in the chopped smoked salmon and roasted pumpkin. Season the risotto with salt and pepper to taste. Turn off the heat and add the remaining tablespoon of butter. Stir in the toasted hazelnuts.

Serve the Leek, pumpkin, salmon, and hazelnut risotto hot, topped with grated Parmesan cheese. Enjoy the blend of nutty, salty, and creamy flavors in every spoonful.

This risotto recipe is perfect for autumn or winter evenings when you are in the mood for a rich and hearty meal. The roasty pumpkin and nutty hazelnuts add depth and complexity to the dish while the smoked salmon provides a delicate smoky flavor that complements the creaminess of the risotto. The leeks and garlic contribute a subtle sweetness that balances the savory flavors of the other ingredients.

This dish is also a great way to introduce salmon into your diet if you’re not a big fan of its fishy taste. The smoky flavor of the salmon blends well with the other ingredients, so even those who are not big seafood lovers will enjoy this delicious recipe.

Overall, leek, pumpkin, salmon, and hazelnut risotto is a must-try dish for anyone looking to impress their taste buds and enjoy a comforting and satisfying meal. Try it out next time you’re in the mood for something special, and you may just fall in love with the combination of flavors.

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