Try this Salmon And Asparagus Risotto recipe, or contribute your own.
Suggest a better descriptionHeat half the oil in a saucepan and cook the shallots gently for 3 minutes. Add the garlic, lemon rind, lemon grass, ginger and salt and pepper. Add the stock and 1 pint water, bring to the boil and simmer for 10 minutes. Leave to stand for 30 minutes then strain. Heat the remaining oil in a large frying pan and fry the rice until translucent. Add the lemongrass and stock, bring to the boil and simmer for 15 minutes. Add the wine, salmon and asparagus and simmer for 5 minutes or until the liquid has been absorbed by the rice. Just before serving, season to taste, stir in the yoghurt and sprinkle with fresh grated parmesan. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (797g) | ||
Recipe Makes: 1 servings | ||
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Calories: 828 | ||
Calories from Fat: 76 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 182.4mg | 6 % | |
Potassium 610.4mg | 16 % | |
Total Carbohydrate 166.7g | 49 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 157.1g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 828
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