Today I’ve got inspired by Martha’s Stewart Asparagus and Lemon Risotto recipe and decided to cook a bit changed version of it.
As for the stock in this recipe, I made it out of the skin of salmon I’m using later, added a carrot, onion, garlic and seasoned it with salt and pepper.
On an olive oil cook onion until soft for 7 minutes on medium heat.
Add rice. Cook for 2-3 minutes until rice becomes transparent.
Add wine. Wait while it boils away.
Start adding your stock: 1/2 cup at a time, stir, wait until absorbed. Repeat with another 1/2 cup of stock. Continue for 20 minutes until rices becomes creamy.
With the last addition of stock put diced salmon and shrimps. Cook for another couple of minutes.
Remove from the heat, add butter and cheese (leave a pinch of cheese for seasoning).
Serve with some cheese on top and season with chopped chives.
Very good with white wine. Yum!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (557g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 410 (100%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 122.1mg||38 %|
|Sodium 327.2mg||11 %|
|Potassium 13.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.5g||1 %|
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Calories per serving: 410
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