Salsify Risotto with Salmon
(Percentage of daily recommendation)
|Calorie||762 kcal||(36 %)|
|Protein||25.8 g||(26 %)|
|Fat||30.84 g||(27 %)|
|Carbohydrates||88.94 g||(59 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8.4 g||(28 %)|
|Vitamin A||88.61 mg||(11,076 %)|
|Vitamin D||0.08 μg||(0 %)|
|Vitamin E||0.12 mg||(1 %)|
|Vitamin B₁||0.25 mg||(25 %)|
|Vitamin B₂||0.54 mg||(49 %)|
|Niacin||9.21 mg||(77 %)|
|Vitamin B₆||0.9 mg||(64 %)|
|Folate||55.34 μg||(18 %)|
|Pantothenic acid||1.56 mg||(26 %)|
|Biotin||3.01 μg||(7 %)|
|Vitamin B₁₂||1.75 μg||(58 %)|
|Vitamin C||19.47 mg||(20 %)|
|Potassium||864.18 mg||(22 %)|
|Calcium||132.73 mg||(13 %)|
|Magnesium||56.73 mg||(19 %)|
|Iron||4.04 mg||(27 %)|
|Iodine||2.03 μg||(1 %)|
|Zinc||1.01 mg||(13 %)|
|Saturated fatty acids||5.96 g|
Peel the shallots and cut into small cubes. Bring the broth to a boil in a small pot, then reduce heat and keep warm. Heat 3 tablespoons of olive oil in a pot over medium heat and sauté the shallots. Add the rice and cook briefly. Add white wine and cook, stirring, until evaporated.
Add the bay leaves, season with salt and pepper and ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, peel and rinse the salsify under running water. Cut into 5 cm (approximately 2 inch) long pieces and place in lemon water.
Bring salted water to a boil in a pot and blanch the salsify for 5-6 minutes. Immediately plunge into ice water, then drain well.
Rinse the baby spinach. Rinse the salmon and pat dry with paper towels. Heat the remaining olive oil in a pan and fry the salmon on each side for about 2 minutes. Season with salt and pepper.
Stir the salsify and cream into the risotto and warm through. Add the spinach and stir. Season the risotto to taste and serve in shallow bowls. Tear the salmon into chunks with a fork and spread over the risotto, then serve immediately.