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Dickie
Risotto with smoked salmon
Delicious risotto with smoked salmon, cream cheese and celery.
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Ingredients
Directions
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Cut the celery into thin loops, keeping the leaves separate for garnishing.
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Chop the shallots and cut the smoked salmon into strips.
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Heat the oil in a frying pan and fry the shallots for 1 min.
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Stir in the rice and cook gently until all the grains are shiny and transparent.
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Stir the celery through the rice and pour the garden broth partially in the pan.
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Heat over low heat until the stock is completely absorbed by the rice. Stir frequently with a wooden spoon.
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Then pour a dash of the rest of the broth into the rice.
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Allow to be fully absorbed before stirring the next shoot.
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Continue until the risotto is cooked and smooth after 20-25 minutes.
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Slice the celery leaves.
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Remove the pan from the heat and stir the cream cheese through the risotto. Season with salt and pepper.
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Spoon the risotto into deep plates and garnish with the salmon strips and celery leaves.
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Nutrition
465Calories
Sodium0% DV1.035mg
Fat26% DV17g
Protein32% DV16g
Carbs21% DV62g
Fiber8% DV2g
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