Cheesy Salmon & Veggie-Loaded Risoni
with Roasted Baby Carrots & Toasted Almonds
- Milk
- Almond
- Gluten
- Wheat
- Fish
- Eggs
- Soy
- May contain traces of allergens
What’s going into the risoni today? A medley of veggies, roasted baby rainbow carrots and finally a sprinkling of herby seasoning and flaked almonds for crunch. It’s a perfect concoction of flavour, texture and pure yumminess.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1
Cream
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
Soffritto Mix
1 packet
Baby Rainbow Carrots
280 g
Salmon
(Contains: Fish)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways).
• Meanwhile, place on a lined oven tray. Sprinkle over classic roast seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes.• In the last 5 minutes, add flaked almonds to one side of the tray and toast.
• While veggies are roasting, finely chop garlic. • Pat salmon dry with paper towel and season both sides.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. • Meanwhile, in a large saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook soffritto, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook, until fragrant, 1 minute.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the pan, add risoni, vegetable stock powder, cream (see ingredients) and the water. • Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until risoni is ‘al dente’ and water is absorbed, 12-15 minutes. • Add grated Parmesan cheese and stir to combine. Season to taste. TIP: Add a splash more water if the risoni looks dry!
• Slice salmon (if preferred). Divide creamy veggie risoni between bowls. Top with salmon and roasted baby carrots. Sprinkle over toasted almonds to serve. Enjoy
