Risotto of Alaska Pollock roe, Chinese cabbage and dried scallop

Alaska Pollock roe —– 50g
Rice —– 100g
Chinese cabbage —– 50g
Shredded dried scallop —– 30g
Broth —— 500ml
Salt —– 3g

1. Boil rice with broth until cooked through; then reduce to medium heat.
2. Add Chinese cabbage and shredded dried scallop; boil them until Chinese cabbage turns soft and then add salt.
3. Garnish Alaska Pollock roe on the top.

Preparation time: 5 minutes
Cooking time: 20 minutes