Storage
Store in a cool dry place away from strong odours. Reseal after use.
For Best Before End See Side of Pack
Recipes
Recipe Suggestion
Salmon & Green Bean Risotto (serve 4)
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 300g risotto rice
- 700ml vegetable stock
- 150g fine green beans, trimmed and sliced
- 300g salmon fillet, skinned and diced
- 50g Parmesan cheese, grated
- Freshly ground black pepper to serve.
Method
1. Heat the olive oil in a large pan and fry the onion gently until softened, add the rice, stir well and cook for 1 minute. Then begin to add the stock a little at a time, stirring and allowing the grains to absorb the liquid before you add the next lot.
2. Meanwhile, cook the beans in a pan of lightly salted water for 5 minutes and drain.
3. When you have added two thirds of the stock, toss in the salmon and cooked beans with the last of the stock.
4. Continue cooking until the liquid has been absorbed and the salmon is cooked through.
5. Fold in the Parmesan and season with freshly ground black pepper.
Serve immediately.
Other Information
Full Product Name:
Risotto Rice
Storage:
Store in a cool dry place away from strong odours. Reseal after use.
For Best Before End See Side of Pack
Usage:
6 Servings
