Smoked Salmon and Lemon Risotto

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Smoked Salmon and Lemon Risotto
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
500
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie500 cal.(24 %)
Protein28 g(29 %)
Fat20 g(17 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.9 μg(10 %)
Vitamin E3.5 mg(29 %)
Vitamin K35.5 μg(59 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.3 mg(94 %)
Vitamin B₆0.6 mg(43 %)
Folate48 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C18 mg(19 %)
Potassium701 mg(18 %)
Calcium106 mg(11 %)
Magnesium86 mg(29 %)
Iron1.8 mg(12 %)
Iodine17 μg(9 %)
Zinc1.6 mg(20 %)
Saturated fatty acids8 g
Uric acid169 mg
Cholesterol120 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
1 onion (finely chopped)
1 clove garlic cloves (finely chopped)
1 ½ cups Arborio rice
4 cups hot fish stock
cup dry white wine
1 lemon (juice)
1 ¾ ozs Crème fraiche
cup butter
6 ozs smoked Salmon (thinly sliced)
salt
peppers
To garnish
grated lemon zest
Arugula
How healthy are the main ingredients?
Salmonolive oilgarlic cloveonionlemonsalt
Preparation

Kitchen utensils

1 Fine-mesh sieve, 1 Cutting board, 1 Fine grater, 1 Small knife, 2 Bowls, 1 Teaspoon, 1 Hand mixer, 1 Wooden spoon, 1 Small pot, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 breiter Pot, 1 Large knife, 1 Slotted spoon, 1 Paper towel, 1 Citrus juicer

Preparation steps

1.
Heat the oil in a large, wide, shallow pan. Add the onion and garlic and cook over a low heat for about 10 minutes until the onion is soft and translucent.
2.
Add the rice to the pan and stir until coated with oil. Add the wine, followed by a ladleful of fish stock and half the lemon juice and stir. Make sure the rice has fully absorbed the stock before you add another ladle. Cook for 20-25 minutes until the rice is creamy and just tender.
3.
Stir in the creme fraiche, butter and smoked salmon. Season to taste with salt and pepper and more lemon juice if necessary.
4.
Put into warm serving bowls and sprinkle with lemon zest. Garnish with rocket.