Heat the stock in a pan and simmer gently.
In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
Add the rice and stir for 2 minutes or until the rice is transparent.
Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 1 | ||
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Calories: 422 | ||
Calories from Fat: 280 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 42 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 436.6mg | 15 % | |
Potassium 643.7mg | 17 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.7g | ||
Protein 20.8g | 30 % | |
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: 422
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