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Pesto risotto with salmon
Italian risotto with salmon, green beans and pesto sprinkled with basil
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Ingredients
Directions
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Chop the onion and clean the green beans.
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Heat the oil in a frying pan and fry the onion for 3 minutes. Add the rice and cook for 3 minutes until the grains are glassy.
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Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
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Meanwhile, bring the salmon fillet to the boil in the rest of the fish stock.
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Remove the pan from the heat and let the salmon cook for 10 minutes in the stock with the lid on the pan.
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Meanwhile, cook the green beans in water with salt in 6 minutes until al dente.
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Remove the salmon from the pan with a slotted spoon and spread on a plate with 2 forks in flakes.
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Spoon the green beans, pesto, the basil and finally the salmon through the risotto. Season with pepper and scoop in deep plates.
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Nutrition
620Calories
Sodium4% DV90mg
Fat42% DV27g
Protein52% DV26g
Carbs23% DV68g
Fiber20% DV5g
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