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Easy Risotto Made With Smoked Salmon
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This easy risotto is a creamy traditional Italian rice recipe that uses a starchy rice variety such as Arborio to produce the sticky characteristic texture. In this healthy variation, olive oil has been used instead of butter to coat the grains of rice, and the traditional grated parmigiano cheese has been omitted. Properly cooked risotto should be al-dente and have some bite to the grain, and can be made using a range of vegetables, meat, seafood and legumes. Serves: 4 Prep Time: 10 mins Cook Time: 30 mins Calories: 110 Sat Fat: 1g Points: 3 Ingredients | |
1 tablespoon | olive oil |
1 | chopped onion |
1 teaspoon | crushed garlic |
1 small | fennel bulb, chopped |
1 cup | arborio rice |
2 cup | vegetable stock |
1 cup | water 1 teaspoon salt |
pinch of tumeric for colour | |
60g | smoked salmon, cut into small pieces |
A few sprigs | top part of fennel leaves for garnish |
Method
In a large saucepan, add olive oil, and fry onion, fennel and garlic till golden.
Add washed rice, add salt and tumeric and cook for 2-3 minutes.
Gradually add vegetable stock and water, 1 ladle at a time, stirring until it is absorbed.
When all the stock has been used up, and rice is cooked till "al-dente", add salmon.
Stir gently and remove from heat.
Divide into 4 servings, and garnish with sprigs of fennel leaves
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