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SUE_ZIGGY
Spinach salmon with salmon
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Ingredients
Directions
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Heat the olive oil in a thick-bottomed pan and fry the shallots and garlic for about 3 minutes.
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Spoon the risotto rice and stir until the grains are translucent.
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Pour the wine by the rice and stir until all the moisture is absorbed.
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Then scoop a soup spoon of broth into the pan and keep stirring.
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Add a new scoop of stock when the moisture is almost boiled.
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If the rice is not yet al dente, stir the lemon zest, juice and mascarpone through the risotto.
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Add the broad beans and spinach and boil for about 5 minutes.
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Stir in the salmon and season with salt and pepper.
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Sprinkle the risotto with the parsley and Parmesan cheese.
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Nutrition
645Calories
Fat38% DV25g
Protein58% DV29g
Carbs23% DV68g
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