Smoked Salmon and Lemon Risotto
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
500
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ⅞ cup dry white wine
- 1 lemon (juice)
- 1 ¾ ozs Crème fraiche
- ⅛ cup butter
- 6 ozs smoked Salmon (thinly sliced)
- salt
- peppers
- To garnish
- grated lemon zest
- Arugula
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.
