Risotto with Salmon and Strawberries
Risotto with salmon and strawberries - Italian classic with fruity accents. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Omega-3 fatty acids from salmon inhibit inflammatory processes and strengthen memory. Strawberries score points with plenty of vitamin C, which is important for an intact immune system.
If you don't like the fruity taste in risotto, and outside the strawberry season, you can replace the strawberries with fresh cherry tomatoes.
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 83.1 mg |
Ingredients
- Ingredients
- 8 ozs Strawberries
- 4 Tbsps olive oil
- 3 Tbsps lemon juice
- 1 tsp Mustard
- salt
- peppers
- ½ bunch Basil
- ½ red onion
- 1 Zucchini
- 6 ozs Arborio rice
- 2 cups Vegetable broth
- 10 ozs Salmon (2 salmon fillets)
- 1 sprig thyme
- 1 oz Parmesan
- pink peppercorns
Preparation steps
Clean and wash the strawberries, cut them into cubes and mix them with 2 tablespoons of oil, 2 tablespoons of lemon juice and mustard, season with salt and pepper. Wash basil, shake dry, chop and mix into the strawberries.
Peel and chop the onion. Clean, wash and chop the zucchini. Heat 1 tablespoon of oil in a pot. Sauté both in it for 3 minutes at medium heat. Add rice and fry for 2 minutes. Deglaze with some stock, add approx. 7 ounces of stock and let it absorb from the rice while stirring. Then add stock in portions and cook the rice for 20 minutes.
Rinse salmon fillets and dab dry. Wash and chop the thyme. Heat the remaining oil in a pan. Fry the salmon for 5 minutes on both sides. Season with salt, pepper and thyme.
Meanwhile grate the parmesan, mix it with the risotto, season with salt, pepper and remaining lemon juice. Arrange the risotto with strawberries and salmon and sprinkle with crushed pepper berries.
