Risotto Terrine

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Risotto Terrine
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1875
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,875 kcal(89 %)
Protein116.95 g(119 %)
Fat94.64 g(82 %)
Carbohydrates121.48 g(81 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A773.16 mg(96,645 %)
Vitamin D0.53 μg(3 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.87 mg(87 %)
Vitamin B₂1.82 mg(165 %)
Niacin42 mg(350 %)
Vitamin B₆2.79 mg(199 %)
Folate234.15 μg(78 %)
Pantothenic acid5.46 mg(91 %)
Biotin10.45 μg(23 %)
Vitamin B₁₂7.64 μg(255 %)
Vitamin C74.43 mg(78 %)
Potassium2,621.69 mg(66 %)
Calcium1,510.12 mg(151 %)
Magnesium211.79 mg(71 %)
Iron6.3 mg(42 %)
Zinc6.33 mg(79 %)
Saturated fatty acids50.59 g
Cholesterol355.4 mg

Ingredients

for
1
Ingredients
2 zucchini (sliced lengthways into very thin strips)
3 green Asparagus (spears)
cup smoked Salmon (sliced)
1 shallot (finely chopped)
4 tablespoons butter
1 ½ cups Risotto
cup dry white wine
Saffron
4 cups Meat stock
¾ cup Parmesan (grated)
How healthy are the main ingredients?
SalmonParmesanzucchinishallot

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven) 350°F, gas 4.
2.
Blanche the courgette slices quickly in salt water then lay them in the greased dish overlapping one another and hanging over the sides.
3.
Cook the asparagus spears in saltwater for approx. 5 minutes until al dente. Quench and let drain. Then wrap the salmon slices around the asparagus spears.
4.
Fry the shallots quickly in 2 tbsp hot butter and then add the rice. Fry together quickly and then quench with the white wine. Add the saffron and some of the meat stock.
5.
When the rice has absorbed the liquid add some more stock and stir for 10-15 minutes. Continue doing this until the rice is al dente. The risotto should be compact and not too liquid.
6.
Remove from the heat and stir in the remaining butter and the Parmesan. Season with salt and ground black pepper.
7.
Fill the dish with half of the rice and flatten it. Lay the asparagus spears on top and cover them with the remaining risotto and flatten again.
8.
Cover with the overhanging courgette and bake in the oven for approx. 25 minutes.
9.
Remove from the oven, let cool slightly and knock out onto a plate. Serve cut into slices.
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