Slow Cooker Salmon "Risotto"

8 Reviews

86% would make this recipe again

Preparation : 20 min Cooking : 1 h Standing : 5 min

320 calories/serving

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Ingredients

2 tbsp	olive oil	30 mL
2	shallots, chopped	80 g
1/2	cucumbers, medium sizepeeled, seeded and diced	130 g
1 1/4 cup	arborio rice	220 g
3 cups	vegetable broth, hot	750 mL
1/2 cup	white wine	125 mL
500 g	salmon fillet, skinned and diced
3 tbsp	fresh dill, chopped	5 g
1	green onions/scallions, to garnish, chopped [optional]
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]

Before you start

A slow cooker is needed to make this recipe.

Method

Heat the oil in a pan over medium-high heat. Add the shallot and cucumber, then sauté 2-3 min, with occasional stirring. Lower the heat, cover and cook 15 min. Over high heat, stir in the rice grains, then sauté 1 min with stirring. Transfer to the ceramic cooking pot, then pour in the hot broth and the wine.
Cover the slow cooker with the lid and cook on 'high' for 45 min.
Add the salmon pieces and season with salt and pepper. Cover and cook for a further 15 min, or until the rice is tender and the salmon just cooked.
Switch off the slow cooker and let the risotto stand for 5 min. Stir in the chopped dill and green onion. Mix lightly, adjust the seasoning and serve.

Nutrition Facts Table

per 1 serving (290 g)

Amount % Daily Value
Calories 320
Fat 7 g 11 %
Saturated 1.3 g + Trans 0 g 6 %
Cholesterol 30 mg
Sodium 80 mg 3 %
Carbohydrate 41 g 14 %
Fibre 1 g 3 %
Sugars 0 g
Net Carbs 40 g
Protein 25 g
Vitamin A 3 %
Vitamin C 5 %
Calcium 7 %
Iron 9 %

Amount

% Daily Value

Calories

320

Fat

7 g

11 %

Saturated 1.3 g
+ Trans 0 g

6 %

Cholesterol

30 mg

Sodium

80 mg

3 %

Carbohydrate

41 g

14 %

Fibre

1 g

3 %

Sugars

0 g

Net Carbs

40 g

Protein

25 g

Vitamin A

3 %

Vitamin C

5 %

Calcium

7 %

Iron

9 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	½	serving
Grain Products :	1 ½	servings
Milk and Alternatives :	0	serving
Meat and Alternatives :	1 ¼	servings

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Claims

This recipe is :

Excellent source of :: Niacin, Phosphorus, Vitamin B12, Vitamin B6, Vitamin D
Good source of :: Magnesium, Potassium, Zinc
Source of :: Calcium, Copper, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Low :: Calories, Cholesterol, Fat, Saturated Fat, Sodium
Free :: Sugar, Trans Fat