|1/2||leeks, finely chopped||150 g|
|1 1/2 cup||vegetable broth, low-sodium||375 mL|
|1/2 tbsp||butter, unsalted||7 g|
|1/2 tbsp||olive oil||8 mL|
|3/4 cup||arborio rice||150 g|
|2 tbsp||white wine||30 mL|
|5 slices||smoked salmon, into small pieces||70 g|
|1 tsp||fresh dill, finely chopped||0.4 g|
|1 tsp||Italian parsley, fresh, finely chopped||2 g|
|1 tbsp||lemonjuice, freshly squeezed||1/2 lemon|
|ground pepper to taste [optional]|
Before you start
A pressure-cooker will reduce the risotto cooking time to 7 min.
- Prepare the leeks: Cut off the dark green tops and finely chop the white and pale-green parts . Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
- Melt the oil and butter in a saucepan. Add the leek then sauté 2-3 min, until it becomes translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring. Add the the wine and continue to stir until evaporated, about 2 min.
- Cook the risotto until the rice is creamy but still al dente, about 20 min.
- Stir in the salmon and the herbs, then let the risotto stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste, then serve.
Nutrition Facts Table
per 1 Serving (290g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||2||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
- Excellent source of :
- Selenium, Vitamin B12, Vitamin D
- Free :
|Meat and Alternatives||1|