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.
|Serving Size: 1 Serving (432g)|
|Recipe Makes: 1|
|Calories from Fat: 280 (66%)|
|Amt Per Serving||% DV|
|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 %|
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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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