Salmon risotto with cucumber cooked in slow cooker

I went to buy rice one of the last days, 5 kg big bag so I do not need to go often to the store and my husband came from the work with the same big bag of rice πŸ™‚ So now… we have a lot of rice, therefore I decided to prepare risotto in slow cooker.

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What do you need for 4 portions:

400 g salmon

1 cup of rice

2 spoons of butter

bunch of spring onions

1 cucumberΒ 

3 cups of boiled water with vegetable and fish stock

1 cup of white wine

lactose free cheese

tarragon

black sesame seeds

salt and pepper

Firstly, put the butter in the cooking pot from slow cooker and switch it to high. Leave to melt for 15 minutes. Cut spring onions and cucumber, add them into the pot and stir. Cover and cook for 30 minutes. Afterwards, add rice to the pot and stir it, then pour boiled water with stocks and wine. Cover it and cook for next 45 minutes. Dice salmon into small pieces and add into the risotto. Season it with pepper and salt a cook for further 15 minutes or until the rice is tender and the salmon is cooked. Leave the risotto to stand for 5 minutes.

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To finalise, remove the lid, add the chopped tarragon, grated lactose free cheese and mix it lightly. You can serve and enjoy it with glass of wine and tomato aside πŸ™‚

Vero & Canito

 

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