Filter
Reset
Sort ByRelevance
Dickie
Risotto with smoked salmon
Delicious risotto with smoked salmon, cream cheese and celery.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the celery into thin loops, keeping the leaves separate for garnishing.
-
Chop the shallots and cut the smoked salmon into strips.
-
Heat the oil in a frying pan and fry the shallots for 1 min.
-
Stir in the rice and cook gently until all the grains are shiny and transparent.
-
Stir the celery through the rice and pour the garden broth partially in the pan.
-
Heat over low heat until the stock is completely absorbed by the rice. Stir frequently with a wooden spoon.
-
Then pour a dash of the rest of the broth into the rice.
-
Allow to be fully absorbed before stirring the next shoot.
-
Continue until the risotto is cooked and smooth after 20-25 minutes.
-
Slice the celery leaves.
-
Remove the pan from the heat and stir the cream cheese through the risotto. Season with salt and pepper.
-
Spoon the risotto into deep plates and garnish with the salmon strips and celery leaves.
Blogs that might be interesting
-
25 minMain dishcouscous, lemon, olive oil, cucumber, tomato, leaf parsley, chives, lettuce, egg, feta, mixed olive, water,homemade tabouleh
-
20 minMain dishwild and white rice, olive oil, vinegar, mixed iceberg lettuce, mushrooms, bunch onions, chicken ragout,chicken ragout with mushrooms and spring onions
-
40 minMain dishchicken drumsticks, lemon, garlic, green olive, ras el hanout, olive oil, couscous, onion, endive,chicken drumsticks from the oven with endive and couscous
-
40 minMain dishham, onion, garlic, dried Provençal herbs, Red wine, butter, meat broth from tablet, peeled tomato,marinated hamlaps with provencal tomato sauce
Nutrition
465Calories
Sodium0% DV1.035mg
Fat26% DV17g
Protein32% DV16g
Carbs21% DV62g
Fiber8% DV2g
Loved it