1 hour
Kale & Pea Risotto with Pōhutukawa Hot Smoked Salmon
Serves
4
Risotto is comfort in a bowl and in this version with have used nutty and nutritious quinoa and buckwheat along with wild rice. Flecked with cavolo nero leaves and bright green peas it is then topped with our delicious Pōhutukawa Smoked Salmon and crispy sage leaves. Perfect for these cold wintry nights by the fire.
Ingredients
1 packet of Aoraki Pōhutukawa Smoked Salmon
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
100g cavolo nero or kale leaves, stalks removed, finely chopped
1 cup grains (mixture quinoa, rice – white, brown, wild & buckwheat)
5 cups hot vegetable stock
2 cups peas
1 teaspoon thyme leaves, picked from stalks
1 teaspoon finely chopped rosemary leaves
60g Butter
50g Parmesan cheese
40 Sage leaves
Product(s) used:
Method
Prep Time: 15 minutes
Cook Time: 45 minutes
Step 1
Heat the oil in a heavy-bottomed pot over a medium-high heat and cook the onion and garlic for 5 minutes before adding in the kale and cooking again until the onion is soft and translucent.
Step 2
Rinse the grains then add these into the onion mixture and cook for a minute or two.
Step 3
Add the stock in ladleful-by-ladleful, stirring continuously and waiting for the liquid to absorb before adding another.
Step 4
Once all the stock has been absorbed check to see that the grains are cooked and if not add more, little by little until they are cooked through.
Step 5
Puree half the peas using a stick blender and add this, along with the whole peas to the risotto and cook for a further minute or two.
Step 6
Remove from the heat, add 20g of the butter then stir in half of the parmesan cheese, reserving a little to garnish with.
Step 7
Heat the remaining butter in a heavy bottomed frying pan then add in the sage leaves and fry until crispy.
Step 8
Divide the risotto between four bowls then top with the hot smoked salmon followed by the remaining cheese then the sage leaves and melted butter before serving.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Kale & Pea Risotto with Pōhutukawa Hot Smoked Salmon
Hot smoked
,
Serves
4
1 hour
Risotto is comfort in a bowl and in this version with have used nutty and nutritious quinoa and buckwheat along with wild rice. Flecked with cavolo nero leaves and bright green peas it is then topped with our delicious Pōhutukawa Smoked Salmon and crispy sage leaves. Perfect for these cold wintry nights by the fire.
Ingredients
1 packet of Aoraki Pōhutukawa Smoked Salmon
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
100g cavolo nero or kale leaves, stalks removed, finely chopped
1 cup grains (mixture quinoa, rice – white, brown, wild & buckwheat)
5 cups hot vegetable stock
2 cups peas
1 teaspoon thyme leaves, picked from stalks
1 teaspoon finely chopped rosemary leaves
60g Butter
50g Parmesan cheese
40 Sage leaves
Method
Prep Time: 15 minutes
Cook Time: 45 minutes
Step 1
Heat the oil in a heavy-bottomed pot over a medium-high heat and cook the onion and garlic for 5 minutes before adding in the kale and cooking again until the onion is soft and translucent.
Step 2
Rinse the grains then add these into the onion mixture and cook for a minute or two.
Step 3
Add the stock in ladleful-by-ladleful, stirring continuously and waiting for the liquid to absorb before adding another.
Step 4
Once all the stock has been absorbed check to see that the grains are cooked and if not add more, little by little until they are cooked through.
Step 5
Puree half the peas using a stick blender and add this, along with the whole peas to the risotto and cook for a further minute or two.
Step 6
Remove from the heat, add 20g of the butter then stir in half of the parmesan cheese, reserving a little to garnish with.
Step 7
Heat the remaining butter in a heavy bottomed frying pan then add in the sage leaves and fry until crispy.
Step 8
Divide the risotto between four bowls then top with the hot smoked salmon followed by the remaining cheese then the sage leaves and melted butter before serving.