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Name: Salmon Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Fish stock cube (500ml); 1 Veg stock cube (500ml); 150 ml white wine; 2 medium onion; 2 cloves garlic; 1/2 green pepper; 3 x chopped mushrooms; 150 g rice; 2 x Salmon fillets (cooked); 1/2 tsp cayenne pepper; 2 x eggs poached

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INGREDIENTS

1 Fish stock cube (500ml)
1 Veg stock cube (500ml)
150 ml white wine
2 medium onion
2 cloves garlic
1/2 green pepper
3 x chopped mushrooms
150 g rice
2 x Salmon fillets (cooked)
1/2 tsp cayenne pepper
2 x eggs poached

INSTRUCTIONS

Fry off onions/peppers/mushrooms - 5 mins

Add garlic and cook - 3 mins

Add rice and wine - cooked until absorbed

Add ladleful of hot stock until absorbed

Cook through for 20 mins approx

Fry off salmon and flake

Stir salmon in at end as eggs cook

2x medium - 4 mins

NOTES

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Nutrition

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Serving Size: 1 (254g)
Recipe Makes: 1

Calories: 602
Calories from Fat: 11 (2%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 12.4mg		0 %
Potassium 345.6mg		9 %
Total Carbohydrate 126.2g		37 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 122.8g
Protein 11.7g		17 %
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.

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Calories per serving: 602

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