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Ingredients
Salmon and Shrimp Risotto
- Ingredients
- 250 grams fresh Salmon
- 150 grams shrimp (Raw, unpeeled)
- 1/2 lemons (juiced)
- 1 small carrot
- 2 scallions
- salt
- 70 grams butter
- 160 grams Arborio rice
- 250 milliliters white wine
- 1 jar fish stock (400 ml) or light Instant Broth
- freshly ground pepper
Rinse salmon fillets, pat dry and cut into bite-sized pieces. Rinse shrimp. Sprinkle salmon and shrimp with lemon juice.
Peel carrot and cut into fine strips. Trim scallions, rinse and cut into thin strips. Blanch vegetables in boiling salted water for 1 minute and drain.
Heat 40 grams (approximately 3 tablespoons) butter in a saucepan, add rice and cook until translucent. Deglaze with 100 ml (approximately 1/4 cup) of white wine. Gradually, stir in 100 ml white wine and fish stock, stir well and cook until liquid is absorbed. Continue to add remaining broth in this manner and cook until rice is al dente, 20-25 minutes, stirring frequently.
Heat remaining butter and the remaining white wine in a pan. Add salmon and shrimp and sauté 4-5 minutes. Mix along with the vegetables into the rice. Season with salt and pepper and serve.
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |