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NGIBSON1
Risotto with smoked salmon and goat's cheese
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Ingredients
Directions
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Heat the broth. Heat the oil and fry the shallot and garlic.
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Add the rice and cook the grains until they shine.
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Pour a dash of broth, stir well and when the rice has absorbed the broth, add some stock.
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After about 20 minutes, just before the rice is done, add the arugula, salmon and goat's cheese. Warm up until the cheese has melted.
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Sprinkle the risotto before serving with the chives.
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Nutrition
630Calories
Sodium0% DV0g
Fat32% DV21g
Protein56% DV28g
Carbs27% DV80g
Fiber0% DV0g
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