Risotto with Smoked Salmon and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 414 mg | (41 %) | ||
| Magnesium | 229 mg | (76 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 255 μg | (128 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the rice
- 200 grams green Asparagus
- 1 pinch sugar
- salt
- 2 shallots
- 2 Tbsps butter
- 200 grams Arborio rice
- 125 milliliters dry Champagne
- 350 milliliters Vegetable broth
- 40 grams freshly grated Parmesan
- freshly ground peppers
- vegetable oil (for greasing)
- 2 Tbsps lemon juice
- 200 grams Smoked salmon
- 20 shrimp (cooked)
- 3 Tbsps Radish sprout (or other sprouts)
- 1 stalk Celery
- For the sauce
- 150 milliliters Orange juice
- 1 pc Lemon peel
- 50 milliliters lemon juice
- 1 cloves
- 2 peppercorns
- salt
- sugar
- ½ tsp Curry
- 30 grams cream cheese
- cayenne pepper
- 1 Blood orange
- ½ red chili pepper
- 1 generous pinch ground Saffron
Preparation steps
For the rice: Rinse asparagus and trim off woody ends. Cut off tips and cut remaining asparagus into 0.5-1 cm (approximately 1/4 inch) pieces. Boil water with a little salt and sugar. Add asparagus pieces and tips and simmer for 3 minutes. Drain, reserving the cooking liquid, shock in ice water and drain again.
Peel and mince shallots. Heat 1 tablespoon butter in a pan, then cook shallots. Add rice and sauté briefly. Deglaze with champagne, asparagus stock and broth. Add 2 ladles of water and boil over medium heat, stirring constantly.
Once rice is cooked, add asparagus pieces, remaining butter and Parmesan. Season with salt, pepper and lemon juice. Pour into a greased baking dish. Let cool.
For the sauce: Juice orange. Combine orange juice, lemon juice, chile pepper, cloves and peppercorns in a saucepan. Cover and simmer for about 5 minutes. Remove chile pepper, cloves and peppercorns and divide sauce in half.
Stir saffron and about 50 ml (approximately 1.7 ounces) of orange juice into half the sauce. Thicken with cornstarch and water. Season with cayenne pepper and let cool, stirring constantly.
Add cream cheese to remaining sauce and season with curry powder.
Cut rice into about 20 pieces and cover each piece with a small, rolled slice of smoked salmon and a shrimp.
Rinse celery, cut into about 5 cm (approximately 2 inch) long pieces and julienne. Garnish rice pieces with some sprouts and celery. Serve with sauces.
