A lighter version of risotto as this recipe does not use any wine, cream, butter or cheese. I wanted to keep this meal light and dairy free, but you can most definitely add any of the additional ingredients just mentioned. I like lupin beans as it is high in protein and lower in carbohydrates than other beans out there, however, feel free to use chickpeas or cannellini beans. The Goji berries are totally optional. If you like the sweet-and-sour combo, I highly recommend using it as they are high in vitamin C, A, and fibre and also a good source of iron, so it is going to elevate your meal. Your meal won't taste sweet at all, only when you bite into a Goji berry you will taste a slight sweetness.
Salmon and Bean Risotto
Serves: 3 Prep time: 5 mins Cook time: 20 mins
Ingredients:
2 salmon fillets (I used Keta wild caught)
2 tbsp olive oil
pack of green beans (225 g)
3/4 cup risotto rice (arborio)
jar/can of lupin beans (190 g after draining)
salt to taste
3 tbsp dried chives
2 handfuls of fresh parsley
600 ml vegetable stock
3 tbsp Goji berries optional
seeds to garnish
Instructions:
Preheat the oven to 180 degrees, and line a baking tray with baking paper.
Place the salmon fillets on the baking tray and bake them for 15 mins, when ready, shred them and just set them aside.
Whilst the salmon is baking, prepare the risotto. In large, wok/pat, preheat the olive oil.
Cut the green beans up into small pieces, wash them and add them to the pan. Sauté them for a few minutes then add the risotto rice (washed), lupin beans (washed and drained) salt to taste, fresh parsley, and dried chives. Let these cook for 2-3 mins and in the meantime, dissolve a vegetable stock cub in 600 ml of boiling water.
Start pouring the stock over the risotto little by little. I usually pour over about 150 ml and wait until it's fully absorbed before pouring again. This takes around 15-20 mins.
When the risotto is fully cooked, add the salmon pieces and Goji berries, combine well, cook for a few more minutes (2-3), then remove from the heat.
Garnish it with your favourite seeds such as pumpkin, sunflower, or flaxseeds.
